Very Mushroomy Mushroom Tart
- 7 ounces oyster mushrooms
- 7 ounces shiitake mushrooms
- 8 ounces portabella mushrooms
- oil (for frying)
- 3 tablespoons dry sherry
- 2 12 teaspoons flaked sea salt
- 12-1 teaspoon ground nutmeg
- 12-1 teaspoon white pepper
- 3 large eggs
- 12 cup cream, fresh
- 12 cup grated parmesan cheese
- 12 teaspoon ground nutmeg (for sprinkling on top)
- dry breadcrumbs, as a topping
- * A NOTE about the pastry: you can bake this mushroom dish in a greased pie plate without any pastry, if you like.
- The pastry mentioned is really delicious and quickly made in a processor: you'll have lots left over for another day and it freezes well.
- Line a 7" x 1 3/4" deep tart dish with the pastry, put a round of wax paper in the bottom, weight down with rice or beans, and pre-bake in a 350 F/180 C oven for 8 minutes.
- Then remove the paper and beans/rice carefully and discard.
- Heat oven to 325 deg F/160 deg Celsius.
- Clean the mushrooms except the oyster mushrooms, which are usually completely free of grit.
- Cut off part of the stems, as these are often gritty or discoloured.
- Then slice and chop the mushrooms into a bowl.
- Heat about 3 tablespoons oil in a large pot.
- When hot, tip in the chopped mushrooms.
- Stir, over medium heat -- if heat is too low the mushrooms will render a lot of liquid.
- Add more oil if necessary, don't put the lid on, stir now and then, and fry until the mushrooms have collapsed, shrunk in size, and are soft -- about 10 minutes.
- Keep heat medium.
- Add the sherry, stir through well, turn heat up slightly, and let sherry and any liquid almost boil away.
- (Don't let mushrooms burn; there should be a tiny bit of liquid in the bottom).
- Add the salt, nutmeg and pepper, stir through, and pull off heat.
- Whisk the eggs well, and stir in the cream and the grated cheese.
- Add this to the mushrooms.
- You could taste the mixture at this point, and add any extra seasoning you'd like.
- Tip the lot into the prebaked pie shell.
- Sprinkle over more nutmeg, and then sprinkle well with dried breadcrumbs to prevent top from drying out.
- Bake in the pre-heated oven for 45 - 50 minutes, or until the tart has risen slightly in the centre, and does not wobble at all when tested.
- Serve as a side dish with fried chicken, or as a brunch dish with green salad.
- Can be eaten hot or cold, and would be nice on a picnic.
mushrooms, shiitake mushrooms, portabella mushrooms, oil, sherry, salt, ground nutmeg, white pepper, eggs, cream, parmesan cheese, ground nutmeg, breadcrumbs
Taken from www.food.com/recipe/very-mushroomy-mushroom-tart-265194 (may not work)