Mixed Mushroom Tart

When I was growing up, there was no such thing as a meat-free special occasion. Basically, for us, special occasions were an excuse to break out the grill and make some steak and potatoes. The veggies, in general, were of secondary, tertiary or quadrutiary (not a word) importance. One of the great things about being less-meatatarian is that it gives you the opportunity to branch out and find some really delicious and amazing special occasion food (that isn't just steak). This tart is delightfully rich. Even though it is decidedly meat-free, it's hearty and filling. With a side of some nice greens, or some asparagus, it can serve as a really excellent celebration meal.

This tart is full of wine-soaked mushrooms, two kinds of cheese and some lovely scallions, garlic and spices. It is dense and flavorful. It just so happened that this is what a certain Bengali gentleman requested as part of our celebration of our 3rd anniversary. In fact, the whole meal was tart-based because we had a nut tart (the recipe was posted a while back on here) to cap off the meal.



So, without further ado, here is the recipe:

Ingredients:
- 16 oz. Mixed Mushrooms, sliced (I used 1/2 white buttons and 1/2 creminis)
- 4-6 oz. Gorgonzola Cheese
- 1/2 c. Shredded Parmesan cheese
- 2, 9 inch pie crusts (either pre-made or from your favorite recipe)
- 8 oz. Dry White Wine, or you can substitute good-tasting vegetable or chicken broth
- 1 bunch scallions (5-8 of them, white and light green parts sliced thinly)
- 1 tsp. Mixed Italian Spices (or just a sprinkling of rosemary, thyme, etc.)
- 1/2 to 1 tsp. Red Chili Flakes
- 1 tbsp. finely chopped garlic
- Shallot or Garlic salt
- 2 tbsp. olive oil
- 4 tbsp. butter

Directions:
- Combine 2 tbsp. olive oil and 2 tbsp. butter in a large skillet. Melt butter and if there is any foam, allow it to subside. Add scallions and garlic. Cook until soft 2-4 mins.
- Add mushrooms and stir to coat. Then, let the pan sit for about 4-5 minutes, or until the mushrooms have started to let off some of their water. Stir and continue to cook until the mushrooms are deeply browned.
- Add Spices (Mixed Italian and Red Chili Flakes) along with a bit of salt. Also, add white wine (or broth). Allow the mixture to cook down for about 10 minutes. Remove from heat and let the mixture cool.
- Preheat oven to 375 degrees.
- Once the mushroom mixture is at room temperature, roll out pie crusts into one large round. Place on a non-stick baking sheet, or a baking sheet lined with parchment paper.
- Either pour off or spoon out and reserve any extra liquid that remains from the mushroom mixture.
- Spread mushroom mixture in a circle in the center of your pastry round. Leave a 3 inch border around the filling. Sprinkle both gorgonzola and parmesan cheeses over the mushrooms. Pleat the sides of the dough up around the filling.
- Melt the remaining 2 tbsp. of butter. Brush across the dough. Sprinkle with garlic or shallot salt.
- Bake for 35-40 minutes. It will be done when the crust is browned and the filling is bubbly.
- If desired, drizzle tart with reserved mushroom mixture liquid.

Phew, it sounds super complicated, but I totally promise that it's worth it!

Until our next dinner,
ceh.