
Dried Porcini and fresh mushroom tart

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This succulent mix of mushrooms may tempt you to forget the pastry and just spoon them over some toast-an excellent idea, in fact. But if you want a dish that has more style, make a tart. It will look glorious, and with the full ounce of dried mushrooms it will be intensely mushroomy. While rich in flavor, this is not a heavy dish, so go ahead and include a soup (a roasted red pepper soup would make a lively start), a side dish (think of roasted carrots with garlic and thyme or braised black kale), and a sprightly green salad. A glass of Bandol rosé is the perfect wine.
ingredients
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serves: 4
1 ounce (1 cup) dried porcini mushrooms
1/2 cup dry white wine or dry sherry
1 9-inch tart shell
1 tablespoon olive oil (or a mixture of butter and oil, plus a little oil to finish)
1 large white onion, finely diced
1/2 pound white or brown mushrooms, sliced 1/4 inch thick or less
1/2 pound (3 small) portobello or other large mushrooms, sliced 1/4 inch thick (see note)
sea salt and freshly ground pepper
1 teaspoon heaping tomato paste
1 sprig parsley and a few thyme or marjoram sprigs, minced
1 egg
2/3 cup half-and-half, cream, or Mushroom Stock
Servings Per Recipe: 4
Amount per Serving
Calories: 398
- Total Fat: 13.3 g
- Saturated Fat: 4.7 g
- Trans Fat: 0 g
- Cholesterol: 55.8 mg
- Sodium: 243.3 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 3.1 g
- Sugars: 7.9 g
- Protein: 8.7 g
preparation

comments
arlene
May 9, 2012