Wild Hen of the Wood Mushroom & Giant Puff Ball Tart
- 2 pounds cleaned, mixed mushrooms, sliced or quartered depending on size
- Salt and Pepper
- 1/3 cup extra virgin olive oil
- 3 shallots minced
- 4 cloves garlic
- 1 ½ tablespoons thyme leaves
- 1 cup heavy cream
- ¼ cup parmesan grated
- ½ lemon, juiced
- 1 egg, well beaten
- 2 tablespoon fresh minced parsley
- 1cooked pie crusted (fresh of store bought)
- Heat 2 large sauté pans over high heat. Working in batches, dividing the olive oil between pans. When the oil is hot but not quite smoking, add the mushrooms, season with salt and pepper, add butter to each pan and allow to caramelize.
- Once mushrooms are tender, transfer mushrooms together and add shallots, garlic and cook until lightly brown and fragrant.
- Add cream and herbs and let reduce by ½, then stir in parmesan cheese and lemon juice. Shut off heat and quickly stir in beaten egg. Remove and let cool.
- Use a pie pan to hold the cooked pie crust and fill the pie crust with mushroom mixture. Arrange on a cooking sheet and bake for 25 minutes at 400 degrees. Let cool for 10 minutes and serve
Edible mushrooms come in all shapes and sizes. There is a great deal you can do with them in cooking, from simple dishes to just using them in a range of sauces and meals.
Mushrooms are filled with nutrients, including vitamin B and minerals such as selenium, copper and potassium. Mushrooms are a star on the menu at Retro Bistro. The French restaurant is celebrating 23 years in business.
1746 West Golf Road
Mt. Prospect, Il