A la Carte's Note:
For this Thanksgiving! Use cremini, oyster, and chanterelle mushrooms if you can. This is from Bon Apetit.
My Private Note
Units: US | Metric
- 1 pre-made pie shell
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 3/4 lb mixed fresh wild mushroom, quartered lengthwise
- 2 tablespoons finely chopped shallots
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon salt
- 3/8 teaspoon black pepper
- 1/2 cup creme fraiche
- 1/2 cup heavy cream
- 1 large whole egg
- 1 large egg yolk
- 1Put oven rack in middle position and preheat oven to 375°F (or as per pie shell directions). Bake pie shell following package directions.
- 2Cool completely in pan on a rack, about 15 minutes.
- 3Make filling while shell bakes:.
- 4Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
- 5Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
- 6Fill and bake tart:.
- 7Reduce oven temperature to 325°F
- 8Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
- 9Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.
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Nutritional Facts for Mixed Mushroom Tart
Serving Size: 1 (148 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 362.2
- Calories from Fat 275
- Total Fat 30.6 g
- Saturated Fat 13.6 g
- Cholesterol 129.6 mg
- Sodium 478.2 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 1.7 g
- Sugars 1.1 g
- Protein 6.0 g