EXOTIC MUSHROOM TART
I posted this in answer to someone's request. Hope it fits the bill. You should be able to use whatever type of mushrooms that you have on hand.
Provided by Mysterygirl
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place crust in a 10 inch tart pan.
- Prick the bottom of the crust all over with a fork.
- In a medium saute pan, over medium heat, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Saute for 1 minute.
- Add the mushrooms.
- Season with salt and pepper.
- Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
- Stir in the garlic and remove from the heat.
- Cool completely.
- In a mixing bowl, whisk the cream and eggs together.
- Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce.
- Mix well.
- Pour the mushroom mixture into the pastry shell.
- Sprinkle the cheese over the mushrooms.
- Pour the cream mixture over the cheese.
- Bake until the center sets and the top is golden, about 55 minutes.
- Remove from the oven and let cool for 5 minutes before slicing to serve.
MUSHROOM TART
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.
EXOTIC MUSHROOM TART
This mushroom tart is perfect for dinner parties, it can serve up to 6 people and only takes 20-25 minutes to bake. We used the Livesey Bros Sumo Pack which consists of Buna Shimeji, Shiro Shimeji, Eryngii and Shiitake. It is a delicious meal, certain to please any guests! For more Exotic Mushroom recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Time 35m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Pre heat the oven to 200C
- Slice the Eryngii Mushroom, quarter the Shiitake mushrooms and split the clusters of Shimeji mushrooms- fry the mushrooms in the oil and season well then fry for 3-4 minutes or until the mushrooms have softened
- Meanwhile, roll out the pastry onto a large tray and spread the pesto over the pastry evenly
- Thinly slice the brie then layer it over the pesto evenly
- Top the pastry with the mushrooms, spreading evenly over the brie
- Brush the edges of the pastry with the beaten egg in order to give it a glazed finish then bake in the oven for 20-25 minutes or until the pastry is a golden brown and the cheese has melted
SAVORY MUSHROOM TARTS
When I had drop-in guests, I threw some mini tart appetizers together using mushrooms I had just bought on sale. Everyone gave them rave reviews and thought I'd spent hours cooking.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings., Saute mushrooms in oil and drippings until tender. Stir in the bacon, tomatoes, thyme, salt and pepper. Fill each tart shell with a heaping teaspoonful of filling and 1/2 teaspoon spreadable cheese., Place on ungreased baking sheets. Bake at 350° for 6-8 minutes or until heated through.
Nutrition Facts :
EXOTIC MUSHROOM AND WALNUT PATE
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!
Provided by w
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
- In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
- Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
- Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g
MUSHROOM TART
Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h10m
Number Of Ingredients 9
Steps:
- Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
- Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
- Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
- Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
- Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.
Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium
MUSHROOM TART
Make and share this Mushroom Tart recipe from Food.com.
Provided by cookiedog
Categories Savory Pies
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Heat 2 large saute pans over high heat.
- Working in batches divide the olive oil between the 2 pans.
- When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
- Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
- Add the shallots and garlic and cook until the light brown and fragrant.
- Add the thyme until it crackles.
- Add the cream and bring up to a simmer.
- Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
- Shut off the flame and quickly stir in the beaten egg.
- Remove from the stove and let cool to room temperature.
- Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
- Roll the dough out so that it will line a 10-inch removable bottom tart pan.
- Line the dough with parchment paper and fill with the dry beans.
- Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
- Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
- Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
- Remove from the oven and allow to cool to room temperature before serving.
- Slice in wedges and serve.
Nutrition Facts : Calories 456.5, Fat 40.2, SaturatedFat 16.3, Cholesterol 88.2, Sodium 364, Carbohydrate 16.9, Fiber 0.6, Sugar 0.5, Protein 8.2
WILD MUSHROOM TART
Categories Food Processor Cheese Mushroom Appetizer Bake Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
- For filling:
- Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
- Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
- Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.
EXOTIC MUSHROOM PâTé
Steps:
- Make the pâté:
- Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
- Bring stock to a boil in a small saucepan. Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
- With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl. Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve. Rinse porcini to remove any grit. Pat dry, chop, and put in a large bowl.
- Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes. Add to porcini.
- Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add sherry and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
- Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
- Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan. Bake until set 1/2 inch from edges, about 50 minutes (pâté will not be completely set in center). Remove loaf pan from baking pan and let cool to room temperature on a rack. Refrigerate pâté in loaf pan, covered, for at least 6 hours. Bring pâté to room temperature before adding topping.
- While the pâté comes to room temperature, make the topping:
- Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
- To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.
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