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Recipe Name: Wild Mushroom Tart-tarte Aux Champignons Sauv Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

1 1/4 Cup(s) All purpose flour
1/2 Teaspoon(s) Salt
1/2 Cup(s) 1 stick chilled unsalted
butter cut into pieces
2 Tablespoon(s) about ice water
1 Cup(s) Water
1 Ounce(s) Dried porcini mushrooms
1/4 Cup(s) 1/2 stick unsalted butter
10 Ounce(s) Crimini or button mushrooms
1/4 Cup(s) Minced shallots
2 Tablespoon(s) Cognac or brandy
2 Tablespoon(s) Chopped fresh herbs
2/3 Cup(s) Grated Gruyere cheese
3/4 Cup(s) Whipping cream
2 Large egg yolks
1 Large egg
FOR CRUST: Blend flour and salt in processor. Cut in butter
usingon/off turns until mixture resembles coarse meal. Add enough water
toblend 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 to9-inch-diameter tart pan with removable bottom. Trim
edges, leaving1/2-inch overhang. Fold overhang in to form double-thick
sides. Presstart edges to raise dough 1/8 inch above pan. Chill 30
minutes.FOR FILLING: Bring 1 cup water to boil in saucepan. Add
porcini; removefrom heat and let stand 30 inutes. Spoon porcini from
liquid; reserveliquid. Coarsely chop procini.Melt butter in heavy
large skillet over high heat. Add procini andcrimini mushrooms. Season
with salt; saute until deep golden, about 10minutes. Add shallots;
saute 2 minutes. Add Cognac and reserved porciniliquid, leaving any
sand behind in sauce pan. Boil until almost allliquid is absorbed,
about 3 minutes. Mix in 1 tablespoon herbs. Cool.Preheat oven to 375F.
Line crust with foil. Fill with dried beans.Bake 15 minutes. Remove
foil and beans; bake until golden, about 15minutes. 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.From the
Perigord region of France. Bon Appetit/May 94 Typed by DidiPahl

Nutrition (calculated from recipe ingredients)
Calories: 637
Calories From Fat: 491
Total Fat: 55.8g
Cholesterol: 246.7mg
Sodium: 268.7mg
Potassium: 192.2mg
Carbohydrates: 26.3g
Fiber: 1.5g
Sugar: 1.3g
Protein: 9.8g

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