| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 25 min |
| Inactive: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 1 (10-inch) tart |
Ingredients
- 2 ounces dried shiitake mushrooms
- 3 ounces portobello mushrooms
- 8 ounces white mushrooms
- 6 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 4 sprigs fresh thyme
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/3 cup dry red wine
- 1 tablespoon tomato paste
- 1 Cornmeal Peppercorn Crust, recipe follows
- Sage Whipped Cream, for serving, recipe follows
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoon salt
- 2 teaspoons coarsely ground black pepper
- 6 ounces unsalted butter, chilled
- 3 tablespoons ice water
- 1/2 cup heavy cream
- 1/4 teaspoon orange zest
- 3/8 teaspoon ground sage
- 2 fresh sage leaves, finely chopped
- 1/8 teaspoon kosher salt
- Generous pinch ground white pepper
Instructions
- 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.
Reviews
I have tried every other way to find out if you are going to be on for this season and this seems to be the only way to contact you and the site.
Are you going to be on with new recipes for 2007. We love your progam and look forward to seeing it every week.
Thank you, Karen Davidson- ChefKDD@aol.com
Absolutely DELISH! I made this for a vegetarian birthday dinner and got rave reviews. I skipped the sage cream and simply topped the tart with parmesan during the last 10 mins of baking and sprinkled with crisped sage leaves before service. The cornmeal in the crust makes a perfect textural counterpoint to the silky mushrooms and the black pepper, though only 2 tsp, gives the crust a nice, spicy bite. Allow extra prep time for the crust to cool down. Truly superb.
Never had a better Three Mushroom Tart
I loved this recipe. Easy to prepare and good to the mouth !
Wow, this really gives you that mushroom taste we crave. I loved the easy recipe! Keep up the great work..Love watching these guys!
This is a fantastic recipe! My husband was totally delighted with this dish. Thanks Dan & Steve!
Dear Dan & Steve,
I made your 3 Mushroom Tart last night 06-21-05.
It is wonderful! It is a 5 Star Plus recipe!!!!!!
The combo of (3) mushrooms & onions, the basil & thyme
with the tomato (paste), the wine – all married well
along with every bite of the cornmeal peppercorn crust
topped with the wonderful orange zest & sage in the
whipped cream. Definitely gourmet in every savory bite!
Delicious! Elequant! Thank you.
P.S. And, it was easy to prepare!
“Be Adventurous! Imagine, Create,
Experiment, & Enjoy!!!”
I made your 3 Mushroom Tart last night 06-21-05.
It is wonderful! It is a 5 Star Plus recipe!!!!!!
The combo of (3) mushrooms & onions, the basil & thyme
with the tomato (paste), the wine – all married well
along with every bite of the cornmeal peppercorn crust
topped with the wonderful orange zest & sage in the
whipped cream. Definitely gourmet in every savory bite!
Delicious! Elequant! Thank you.
P.S. And, it was easy to prepare!
“Be Adventurous! Imagine, Create,
Experiment, & Enjoy!!!”
This was relatively easy to make and well worth the effort. The sage was an unexpected but very complementry flavor and even my picky eaters loved it!