Exotic Mushroom Tarts
4 T unsalted butter
2-3 T olive oil
1 medium-large shallot chopped
1 Quart Container of Exotic Mushrooms-chopped
1 T Cornstarch
1/2 cup heavy cream
2 T white wine
1-2 t lemon juice
2 T finely chopped scallion
1/2 T chopped parsley
1/2 T fresh thyme leaves
Salt and pepper to taste
Parmesan cheese
In a medium sauté pan, over medium heat, melt the butter and add the olive. Add the shallots and allow them to become translucent.
Add the mushrooms and cook until they are softer and slightly browned. About 8-10 minutes.
Mix in the cornstarch and stir to coat all of the mushroom mixture. Add the cream and stir to thicken and allow the mixture to bubble. As the mixture thickens, add the wine and the lemon juice.
Remove the mushroom filling from the pan and place in a small bowl or container to chill.
Yield 4-4” fluted tart pans with removeable bottoms, 3/4 – 1 inch deep
Cream Cheese Pastry:
1 c flour
1/2 t salt
6 T cold unsalted butter cut into tiny pieces
4 oz. cold cream cheese, cut into small pieces
Measure the flour and the salt into the bowl of a food processor, pulse to blend. Add the butter and the cream cheese and pulse to form a soft dough. Do not overmix. Remove the dough from the bowl. Gently flatten into a disc. Wrap in plastic and chill for at least a couple of hours or overnight. The dough can be prepared a day or two ahead. If you have leftover dough it could be used for another recipe or frozen for a later date.
Assembly:
Butter the tart pans and line with a circle of parchment paper that will cover halfway up the sides of the pans. Roll out ½ of the dough at a time. Place the bottom of the pan onto the dough as a guide and cut a 5” circle of dough. Gently fit the dough into the pan.
Cut any extra dough on the side of the pan. Repeat to fill all tart pans. Place pans in the freezer for pastry to become cold and firm 1 hour or overnight.
Preheat the oven to 425. Add the mushroom filling to the pans, sprinkle with a little parmesan cheese. Place the tart pans on a lined baking sheet and bake in the middle of the oven for 12 minutes, checking halfway through the baking time. When the crust looks golden brown on the edges lower the heat to 350. Bake an additional 8-10 minutes. Filling should be bubbling. Allow to cool for a few minutes. Remove from the pans, remove the parchment. Sprinkle with chopped parsley and a tiny dollop of sour cream, optional. Golden Oyster and shitake- keep stems for stock Chestnut, King Oyster Royal Trumpet, Italian Oyster Mushroom, Enoki, Black Pearl Oyster chop the
tops and stem.
