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<\/p>\nForaged Mushroom Tart<\/p>\n
<\/p>\n
1 ready-made pie crust<\/p>\n
2 T. butter<\/p>\n
1\u00e2\u0081\u201e2 cup minced onion<\/p>\n
salt<\/p>\n
freshly ground black pepper<\/p>\n
4 C. sliced exotic mushrooms (lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.)<\/p>\n
2 tsp. chopped garlic<\/p>\n
2 C. heavy cream<\/p>\n
3 large eggs<\/p>\n
1 dash hot pepper sauce<\/p>\n
1 dash Worcestershire sauce<\/p>\n
1 cup grated white cheddar cheese<\/p>\n
4 ounces shaved parmigiano-reggiano cheese<\/p>\n
<\/p>\n
Preheat the oven to 350 degrees F. Place crust in a 10 inch tart pan. Prick the bottom of the crust all over with a fork. In a medium saut\u00c3\u00a9 pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saut\u00c3\u00a9 for 1 minute. Add the mushrooms. Season with salt and pepper. Continue to saut\u00c3\u00a9 for 3 to 4 minutes or until the mushrooms are wilted. Stir in the garlic and remove from the heat. Cool completely. In a mixing bowl, whisk the cream and eggs together. Season with 3\/4 of a tsp. of salt, pepper, hot pepper sauce, and Worcestershire sauce. Mix well. Pour the mushroom mixture into the pastry shell. Sprinkle the cheese over the mushrooms. Pour the cream mixture over the cheese. Bake until the center sets and the top is golden, about 55 minutes. Remove from the oven and let cool for 5 minutes before slicing to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Foraged Mushroom Tart 1 ready-made pie crust 2 T. butter 1\u00e2\u0081\u201e2 cup minced onion salt freshly ground black pepper 4 C. sliced exotic mushrooms (lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.) 2 tsp. chopped garlic 2 C. heavy cream 3 large eggs 1 dash hot pepper sauce 1 dash Worcestershire sauce 1 cup grated white cheddar cheese 4 ounces shaved parmigiano-reggiano cheese Preheat the oven to 350 degrees F. Place crust in a 10 inch tart pan. Prick…<\/p>\n