RECIPE: looking for: mushroom tart / quiche

andrea345December 28, 2009

menu so far:

leek soup

pork loin with a wild rice & cherry stuffing

vegetable dish - insert here - am thinking about a darkly flavored mushroom something to complement the pork loin & the brightness of the cherry & wild rice stuffing

creme caramel to finish

The tart, I think, would add a nice little bit of texture. I don't want rice in the mushroom tart b/c that will be in the pork stuffing.

Am looking for something with a dark, dense flavors, a bechamel, oniony, earthy mushroomy thing which gets a little crunch from the crust.

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Sorry....but I think you need something green, and slightly crunchy.
How about pan roasted asparagus with toasted sesame seeds and lemon....and a mushroom tart served as an appy?
The recipe linked sounds good to me....not as a side but aas an appetizer.
Linda c

Here is a link that might be useful: mushroom tart

    Bookmark   December 28, 2009 at 10:53PM
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Funny you should mention that, lindac, but I had been looking at a swiss chard recipe. Okay. Okay. Two sides. A green one & the mushroom tart to start.

And I like the use of phyllo in your recipe. That would make it so easy!


    Bookmark   December 29, 2009 at 1:05AM
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While I agreed with Linda, here's one I have saved for the right occasion. Maybe a beef roast?

Mushroom Cutlets (Culinary Arts Inst.Polish Cookbook)

2 T. butter
1/2 c. chopped onion
8 oz. mushrooms, chopped

1/4 c. milk or water
1 c. stale bread crumbs

1 1/2 eggs, beaten
2 t. minced parsley
1/4 t. salt
1/8 t. pepper

fine crumbs
additional butter

Saute onion & mushrooms in butter (add onion first)
Soak crumbs in water; stir into mushroom pan.
Mix in eggs, parsley, salt & pepper.
Form patties; coat w/ fine crumbs & fry golden.
Makes 6.

1/8 t. mace opt.
Bake in muffin tins - dot w/ butter; 350 degrees 15 min.

    Bookmark   January 1, 2010 at 4:53PM
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