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.
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?
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
- 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
- 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
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.
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.