Recipe by Zurie
This is for mushrooms lovers: lots of mushrooms, loosely bound with a little cream and eggs! The success of this tart depends on the mushrooms: use the tastiest fresh ones you can find, and at least 3 types! I had to invent this quickly to prevent my expensive shiitakes spoiling! I used my recipe Delicate Shortcrust Pastry, used slightly less than half, and wrapped the rest for the freezer. Although I work with metric amounts, I use American weights and measures which I hope is as close as possible to the original amounts.
Top Review by Brian Holley
I cooked this today to accompany a steak, lovely taste and texture. I deviated from the recipe only in that I added an extra egg, as I had a shallow dish I wanted to be certain that it would set before overflowing. The pastry was something else, I will use this recipe often, so much better than using all flour and lard. Thanks for the recipe idea, it's going to be a keeper.
- 7 ounces oyster mushrooms
- 7 ounces shiitake mushrooms
- 8 ounces portabella mushrooms
- oil (for frying)
- 3 tablespoons dry sherry
- 2 1⁄2 teaspoons flaked sea salt
- 1⁄2-1 teaspoon ground nutmeg
- 1⁄2-1 teaspoon white pepper
- 3 large eggs
- 1⁄2 cup cream, fresh
- 1⁄2 cup grated parmesan cheese
- 1⁄2 teaspoon ground nutmeg (for sprinkling on top)
- dry breadcrumbs, as a topping
Directions See How It's Made
- * 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.