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Woodland Mushroom Tartlette




Source of Recipe


Dick and Harry's, Roswell, GA
1/4 # (pound) shiitake mushrooms
1/4 # oyster mushrooms
1/4 # crimini mushrooms
1/4 # domestic or any other wild mushrooms

clean and quarter all mushrooms, stems removed

2 t (teaspoon) minced shallot
1 t minced garlic
1 t butter
2 t olive oil
2 t chopped chives
1/2 cup heavy cream
2 t mushroom glaze *
1/2 cup shredded fontina cheese
4 3 inch cooked tart shells **

In a hot skillet, add 1 t olive oil and gradually sauté mushrooms, each variety by itself. Cook until liquid from mushrooms appear. Drain in a colander and reserve liquid. In a skillet, add butter and oil till butter melts, add shallot, garlic and mushrooms and sauté till tender. Season with salt and pepper, then add mushroom glaze and cream and cook until cream thickens. Add chives and remove from heat. Place in tart shell, top with cheese and melt in broiler.

* mushroom glaze is obtained by reducing the mushroom liquid till thick and syrupy

** tart shell dough:

4 1/2 cups flour sifted
pinch of salt
1 cup water
cup olive oil

mix well