Daily Archives: July 29, 2014

My Mini Mushroom Farm

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My Mini Mushroom Farm

mmf

One of the coolest products to come down the pike in a long time, is the Mushroom Mini Farm.  I found out about these remarkable little mushroom gardens-in-a-box from my pal, Ana Voog, and ordered mine from Amazon.com.

When the box arrived, I followed the instructions that told me to remove a perforated section on the back of the box to expose a plastic bag full of fertile “soil”.  I was then instructed to cut an “X” through the plastic and to soak the contents in a bucket of water for 8 hours.

cutting x

The only thing I’ve had to do since, was add a couple of tablespoons of water each day.  Today is Day Four, and look at all the wonderful mushrooms I have!  I am thrilled!  I love mushrooms.  Don’t you?

day4

My husband is a real fan of the shoom and loves my mushroom tarts….so here, I shall share my recipe with you.  Enjoy! 🙂

 

Stacy’s Mushroom Tart

Ingredients

Crust

  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  • 2 tablespoons (about) ice water

Filling

  • 1 cup water
  • 1 ounce dried porcini mushrooms
  • 1/4 cup (1/2 stick) unsalted butter
  • 10 ounces crimini or button mushrooms, sliced
  • 1/4 cup minced shallots
  • 2 tablespoons Cognac or brandy
  • 2 tablespoons chopped fresh herbs
  • 2/3 cup grated Gruyère cheese
  • 3/4 cup whipping cream
  • 2 large egg yolks
  • 1 large egg

Preparation

For crust:
Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.

Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.

For filling:
Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.

Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.

Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.