Mushrooms!  I love mushrooms, they are so many different types, flavors, and profiles for each variety.  Right now you can get morels, truffles, beech, mitake...... and of course all of your staple mushrooms.  If you are lucky enough to get them and want to prepare them in a different way, then you might want to try this tart.  This creamy tart can be served warm, cold or room temperature.  It can be served for appetizer, lunch or even for dinner.

4 oz cup of morels cut in half

4 oz beech mushrooms

4 oz portobello

4 oz trumpet royal

4 shallots sliced

3 garlic cloves minced

1 cup sherry wine

1 1/2 cup of heavy cream

4 oz grated of petit basque cheese

1 black truffle

2 tbsp olive oil

2 tbsp butter

salt and pepper


1 1/2 cup of all purpose flour

1/8 tsp of salt

1 stick of butter

1 tbsp of sugar

1 egg

Preheat oven 400 degrees.

For the crust

In a food processor add flour, salt, butter and sugar.  Turn on the processor and blend until all the butter and flour have been blended together about 30 seconds.  While the processor is still running add the egg until the dough has come together.  Normally you want to refrigerate for at least 30 minutes and then roll out the dough.  Me, I'm impatient so I take the dough or dry dough and spread it evenly throughout the tart pan.  My tart pan was a big one 11", once you have the crust evenly distributed in the pan,  prick the dough with a fork all over and bake for 12 minutes.  Pull out and let it cool while you do the mushrooms.

For the mushrooms

In a hot saute pan add olive oil, butter, shallots, and mushrooms.  Season with salt and pepper and cook for about 5 minutes.  Add garlic and cook for one minute.  Deglaze with sherry wine, reduce the wine by half and then add the cream.  Bring the cream to a boil and then reduce just for a minute.  Turn off the heat.  Take the cheese and grate it into the bottom of the tart shell.  Pour the mushrooms into the tart shell over the grated cheese and bake in the oven for about 15 to 18 minutes.  I finished off the tart with fresh black truffles slices, herb oil, and small pieces of butter lettuce.  Serve with a salad or as is.  You could also pour a little aged balsamic over it for sweet and tangy profile