Since we’re talking vinyl this month, we’re all about serving “listening snacks,” i.e. something to nibble on while you put on an album and listen from beginning to end.
You can use any mushrooms for this tart, but we especially love local or seasonal varieties. We’re using puff pastry, but you could just as easily spoon the mushrooms over thick slices of toasted sourdough to make tartines. Gruyère or Comté would also make an excellent addition if you wanted to add cheese.
Wild Mushroom Tart
serves 2-4
Ingredients
2 lbs mushrooms like maitakes, cremini, shiitake, hen of the woods, and/or matsutake
1 shallot, thinly sliced
canola oil, as needed
2 tbsp butter
thyme or rosemary, picked
1-2 tsp sherry vinegar
salt as needed
6 oz crème fraîche
2 tsp walnut mustard (or dijon)
3-4 rasps freshly grated nutmeg
zest of 1/2 lemon
crackled black pepper
1 sheet puff pastry, thawed but cold
1 egg, whisked for an egg wash
1 bunch chives, thinly sliced
Equipment
sauté pan
small mixing bowl
pastry brush
parchment-lined sheet tray
Preparation
Heat a sauté pan over medium-high heat. Add enough canola oil to lightly coat the pan and heat until shimmering.
Add the cleaned mushrooms in batches so they're in an even layer in the pan. Allow to sear until golden brown, tossing or stirring as needed. Season with salt and remove them from the pan. Repeat with the remaining mushrooms, adding more oil if needed.
Turn the heat down to medium, and add the shallots, sweating them until translucent. Add all the seared mushrooms back into the pan. Finish with a pat of butter, fresh herbs, and a few dashes of sherry vinegar. Remove and allow to cool.
Mix together the crème fraîche, mustard, lemon zest, nutmeg, cracked black pepper, and salt to taste.
Meanwhile, preheat the oven to 400ºF.
Lay out the puff pastry on a parchment lined-sheet tray. Use a knife to slightly score a 1" border around the edge, being careful to not cut all the way through. Brush the border with an egg wash. Lightly dock the center with a fork.
Bake for 10-12 minutes, or until the pastry has begun to puff and is lightly golden. Remove from the oven and gently press the center down with the back of a spoon, leaving the border puffed.
Spread the crème fraîche sauce over the pastry and top with the cooked mushrooms and shallots.
Return the tart to the oven and bake for another 15-20 minutes or until the pastry is deeply golden brown and crisp.
Garnish with fresh thyme leaves, sliced chives, a crack of black pepper, finishing salt, and a drizzle of nice olive oil. Slice and serve.
Questions about the recipes? Email britt@parisdiningclub.com