Mushroom Tart with Sage Whipped Cream Recipe

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Cornmeal Peppercorn Crust:

Step 3

Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed.

Step 4

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.

Step 5

Turn out onto a floured surface and knead a few times just to make sure everything is incorporated.

Step 6

Press the dough evenly into the bottom of a 10-inch tart pan (with removable bottom) and work it up the sides to the lip all the way around. Chill the crust for 20 minutes.

Step 7

Line the crust with foil and fill with pie weights, raw rice or dried beans.

Step 8

Bake the crust on the lower rack of the oven for 10 minutes.

Step 9

Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry.

Step 10

Remove from the oven and let cool before filling.

Step 11

Filling:

Step 12

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.

Step 13

Remove stems and slice mushrooms 1/4-inch thick. Set aside.

Step 14

Put the portobellos and white mushrooms in a colander and rinse well.

Step 15

In a large skillet over medium heat, melt butter.

Step 16

Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the fresh mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil.

Step 17

Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down.

Step 18

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.