For best results, use a variety of mushrooms. However, you can use one type of mushroom in a pinch!
- 3 oz. dried porcini mushrooms -- reconstituted
- 5 oz. shiitake mushrooms -- sliced
- 5 oz. oyster mushrooms -- sliced
- 1 1/2 c. cremini mushrooms -– sliced
- 1/4 c. shallots –- peeled and chopped
- 4 T. margarine
- 2 T. brandy
- 2 T. mixed fresh herbs of your choice – thyme and chives make a nice combination
- 1/3 c. heavy cream
- 1 egg
- 2 egg yolks
- 1 9-inch pie crust
- 2/3 c. grated Swiss cheese
Preheat the oven to 375 degrees F.
In a skillet, sauté the mushrooms and shallots in the margarine over medium heat. Add the brandy and herbs and cook about 4 minutes.
In a bowl, combine the cream, egg and egg yolks. Fill the pie crust with the cheese; place the mushrooms and shallots on top. Pour the cream and egg mixture over the mushrooms.
Bake the tart for about 30 minutes or until the filling is set. Cool for at least 15 minutes before cutting and serving. This tart is wonderful at room temperature as well.
- Yields: 8-10 servings
- Preparation Time: 45 minutes
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