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Wild Mushroom Tart

Recipe Date:
May 13, 2013
Serving Size:
6
Cook Time:
01:45:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1 1/4 cups Flour (all purpose)
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (= 1 stick), chilled and cut into pieces (for the crust)
  • 2 tbsps Ice water (for the crust)
  • 1 cup Water
  • 1 oz Dried porcini mushrooms
  • 1/4 cup Unsalted butter (= 1/2 stick)
  • 10 ozs Crimini or button mushrooms, sliced
  • 1/4 cup Shallots, minced
  • 2 tbsps Cognac or brandy
  • 2 tbsps Fresh herbs, chopped (rosemary, thyme, parsley)
  • 2/3 cup Gruyère cheese, grated
  • 3/4 cup Whipping cream
  • 2 Large egg yokes
  • 1 Large whole egg
Directions

Pairing Notes: Mushrooms compliment the earthiness of the 2011 Sonoma County Pinot Noir and the herbs enhance the fruit component.

Chef's Tip: Feel free to substitute any mushrooms that you like, especially if you are able to source (or forage!) wild mushrooms locally.  Also, if you have a local bakery that makes amazing pie dough, use that to cut down on preparation time.

Recipe link  

Recipe courtesy of Bon Appétit (May 1994), via epicurious.com. Photo courtesy of http://tomatoenvy.com/2015/01/30/wild-mushroom-tart/.