Friday, October 1, 2010

Wild Mushroom Tart

Spring is my favorite season--trees are starting to bud out and spring bulbs are rising from their winter slumber, filling the garden with color. Everything is fresh, new, and alive. On the other hand, autumn is depressing at times--flowers are fading, trees are bare, and the days are growing shorter. But today I am happy that Autumn has arrived--today I went to the produce stand and found chanterelles!

Chanterelles are wild mushrooms; they are yellow to bright orange in color, firm, meaty, with a fruity smell reminiscent of apricots. They can be a bit pricey (as you can see), but as with aged cheese a little bit goes a long ways. I purchased 1/4 pound and made a "Mushroom Tart".

Wild Mushroom Tart
1 9-inch unbaked piecrust
1 1/2 cups grated Parmesan cheese, divided
2 tablespoons butter
2 tablespoons olive oil
1 cup onions, thinly sliced
1/4 pound Chanterelles
1/2 pound button or cremini mushrooms
1/4 cup white wine
1/2 cup vegetable or chicken broth
1/2 cup sour cream (I use non-fat)

Preheat oven to 450 degrees F. Use a fork to prick the bottom and sides of the pie crust all over. (This will prevent the formation of bubbles.)  Line the bottom of the crust with pie weights. (This too will help prevent bubbles which weaken the crust). Bake in preheated oven 10 minutes. Remove from oven, remove the pie weights and set aside.

Sprinkle 1/2 cup of the cheese in the bottom of the pie crust.

Reduce oven temperature to 350 degrees F.

Wipe chanterelles and mushrooms clean with a damp paper towel. (NEVER wash or soak mushrooms!) Roughly chop the chanterelles and slice the mushrooms. 

we used a variety of dried wild mushrooms from foraged and found ediblesSaute onions in butter and olive oil over medium heat, stirring occasionally, until onions begin to turn golden. Add chanterelles and mushrooms and cook, stirring frequently, about 6-8 minutes more. Add wine and broth and simmer until liquid is almost evaporated. Stir in sour cream and continue cooking until liquid is almost evaporated.

Spread mushroom mixture evenly in pie crust. Sprinkle on remaining 1 cup parmesan. Bake until crust is golden and tart is bubbly, about 20 minutes.

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