Smoky Wild Mushroom Tart

Name: Smoky Wild Mushroom Tart
Yield: Serves 6-8
Ingredients: 1 pre-cooked 10 inch tart pastry shell in aluminum foil; 1 pre-cooked 10 inch tart pastry shell in aluminum foil; Salt and lemon pepper to taste; Salt and lemon pepper to taste; 2 tablespoons Jack Daniel’s; ¾ cup freshly grated Parmesan cheese; 4 eggs; 1 cup beef (or chicken) stock; 1 cup beef (or chicken) stock; 3 tablespoons tomato paste; ½ cups portabello mushrooms cut in ¼ inch strips; 2 oz. each dried porcini, cepe, oyster, shitake, and chanterelles; 2 oz. each dried porcini, cepe, oyster, shitake, and chanterelles; 2 oz. each dried porcini, cepe, oyster, shitake, and chanterelles; 2 oz. each dried porcini, cepe, oyster, shitake, and chanterelles; 1 medium red onion; 2 oz. each dried porcini, cepe, oyster, shitake, and chanterelles; ¼ cup extra virgin olive oil; 2 tablespoons butter; 1 tablespoon dried savory; 2 tablespoons dried parsley; ½ cup fresh wild mushrooms (from the market); 1 tablespoon dried sage

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Ingredients

2 oz. each dried porcini, cepe, oyster, shitake, and chanterelles
1 medium red onion

Starter
Gluten-free

Method

Reconstitute the mushrooms in warm water for 20 minutes and set aside.

Chop the onion and sauté in the butter and olive oil until translucent, then add dried herbs and cook for an additional 2 minutes. Add the fresh mushrooms, the reconstituted dried mushrooms, tomato paste, and stock, and simmer for a few minutes until mixture thickens, then remove from heat and let mixture cool comple