Anyway the upshot of this was we were totally biting at the bit to buy some local wild mushrooms. And, ladies and gentleman we found them at the west seattle farmers market. A small stall called "Foraged and Found Edibles". They took all the guess work out of the whole 'deadly' or 'wonderfully edible' mushrooms, and so we bought up big. I decided that I wanted to make a quiche out of some porcini - locally known as king bolete as I adore the rich, whole flavor that these guy's have. I also decided that chanterelles would be good and I felt a little sorry for their ugly coral shaped selves at the stall. But seriously, chanterelles for 'yall who haven't tried them have an incredibly meaty texture - almost sinewy, really interesting and hearty.
So I made a quiche, another one from Julia Childs"'Mastering the Art of French Cooking" pretty good with the weird assortment of mushrooms if you enjoy textural differences.
Framers Markets Rock!