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
Tasting notes: Mushrooms compliment the earthiness of the 2011 Sonoma County Pinot Noir and the herbs enhance the fruit component.
Serena's tips: 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:
- Website link
- Website address: www.epicurious.com/recipes/food/views/wild-mushroom-tart-1780
Recipe courtesy of Bon Appétit (May 1994), via epicurious.com. Photo courtesy of http://tomatoenvy.com/2015/01/30/wild-mushroom-tart/.