Sun-Dried Mushroom Tart

Recipe Courtesy of Paula from Bell’alimento

 

The mushrooms make it “meaty” and filling and the flavor factor is bumped way up with the addition of onions, herbs and plump sun dried tomatoes that have been plucked from a jar of oil. The egg, cream and cheese take it over the top. Experiment with different mushroom varieties to put a different spin on flavor. Shiitake, white button or crimini mushrooms would all be delicious, or you could even try a combination of all three.

Serves: 8

Ingredients:

1 – 9” refrigerated pie crust.
1 tablespoon extra-virgin olive oil
½ onion, minced
12 ounces sliced mushrooms
2 cloves garlic, minced
¼ cup stock
1 tablespoon minced fresh flat leaf Italian parsley
1 teaspoon lemon juice
Salt/pepper
¼ cup grated Pecorino cheese
1 egg, beaten
2 tablespoons heavy whipping cream
¼ cup sliced sun dried tomatoes

Instructions:

1. Preheat oven to 375°.

2. Spray a 9” tart pan with non-stick cooking spray. Place pie crust into tart pan. Remove, discard excess. Prick bottom with tines of fork. Bake for approximately 10 minutes.

3. Heat oil in a large skillet over medium heat. Add onions and mushrooms, cook for approximately 5 minutes. Add garlic, stock and parsley. Stir to combine. Reduce heat to simmer. Add lemon juice and season with salt/pepper.

4. Pour mushroom mixture into crust.

5. In a small bowl add cheese, egg and cream. Mix to combine.

6. Sprinkle the sun dried tomatoes evenly over the mushrooms in the crust. Pour egg mixture over. Bake for approximately 25 minutes or until set.

7. Cool slightly prior to serving. Garnish with additional parsley or green onions.

 

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