Three Mushroom Tart Recipes

Steps:

• Preheat oven to 350 degrees F.
• Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside.
• Put the portobellos and white mushrooms in a colander and rinse well.
• In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake for 20 minutes. Serve with Sage Whipped Cream.
• Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes.
• Preheat the oven to 375 degrees F.
• Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling.
• Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart.

Steps:

• Preheat oven to 425 degrees. In a 12-inch saute pan cook the shallots in butter over moderately low heat, stirring, until softened. Add sliced mushrooms, Worcestershire sauce, and salt and pepper to taste. Cook the mixture over moderate heat, stirring occasionally, until the liquid from the mushrooms has evaporated. Add vinegar and Sherry and boil until all liquid is evaporated. Transfer to a bowl and cool. Whisk in cream, egg, and salt and pepper to taste. Filling may be prepared up to 2 days in advanced and chilled, covered.
• On a lightly floured surface roll out pastry into a 16 by 10-inch rectangle and fit it into a 13 3/4 by 4-inch tart pan with a removable fluted rim or a 9-inch round tart pan. Roll a rolling pin over the pastry to trim it. Lightly prick the bottom of the shell with a fork and spread the filling evenly. Bake for 20 to 25 minutes or until pastry is golden and the filling is set. Cool to room temperature before serving and remove from pan. Garnish with fresh chives.

Steps:

• In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the saute over baked or grilled polenta or as a sauce for pasta.

Steps:

• Make filling:
• In a 10- to 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened. Add minced white and shiitake mushrooms, Worcestershire sauce, and salt and pepper to taste and cook mixture over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated. Add vinegar and Sherry and boil until all liquid is evaporated. Transfer mixture to a bowl and cool. Whisk in cream, egg, and salt and pepper to taste. Filling may be made 2 days ahead and chilled, covered.
• On a lightly floured surface roll out pastry into a 16- by 10-inch rectangle and fit it into a 13 3/4- by 4-inch tart pan with a removable fluted rim. (Alternatively, use a 9-inch round tart pan with a removable fluted rim.) Roll a rolling pin over pastry to trim it flush with top of rim. Very lightly prick bottom of shell with a fork and spread filling evenly in shell.
• Preheat oven to 425°F. with a baking sheet set on lowest rack.
• Make topping:
• Thinly slice white mushrooms. Holding a knife at a 45°F. angle, thinly slice shiitakes. Trim enoki-dake mushrooms to 2-inch lengths and arrange each type of mushroom decoratively on filling, overlapping them. Brush mushrooms gently with lemon juice.
• Bake tart on heated baking sheet in oven 20 to 25 minutes, or until filling is set and pastry is golden. Transfer tart in pan to a rack and cool to warm or room temperature. Remove rim before serving.

Steps:

• Preheat oven to 350 degrees F.
• Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside.
• Put the portobellos and white mushrooms in a colander and rinse well.
• In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake
• Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes.
• Preheat the oven to 375 degrees F.
• Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling.
• Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart.

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.