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.

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

Thanks!
-a

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.

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