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February 2019

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Red Tomato Preserves

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Smoky Mushroom Tart Recipe

Smoky Mushroom Tart recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Smoky Mushroom Tart recipe  PDF


1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
2 tb Butter
10 oz Fresh mushrooms (1 package),
sliced 7 oz Shitake mushrooms (1
package), stems discarded And mushrooms sliced 1 tb Minced fresh garlic
2 ts Dried oregano, crushed
1/8 ts Ground black pepper
1/2 lb Smoked mozzarella cheese,
thinly sliced 2 tb Grates asiago or Parmesan
cheese 1/3 c Walnut pieces
1 tb Chopped flat leaf (Italian)
parsley Preheat oven to 400 F. On lightly floured surface roll dough to a 14 inch round. Transfer to an 11 inch tart pan with removable bottom. Trim edges prick bottom with tines of fork. Line pastry shell with foil and and pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white bake 1 minute longer. Cool completely on wire rack. In large skillet, melt butter over medium low heat. Add mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden and liquid has evaporated, about 8 minutes cool to room temperature. Cover bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top with mushroom mi ture then sprinkle with asiago and walnuts. Bake 20 minutes. Cool 5 minutes on wire rack before removing outer ring. Serve warm. Makes 8 servings. 1001 HOME IDEAS MAGAZINE June 1990

Smoky Mushroom Tart recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
864 people have voted
Last Reviewed on 2019-02-17



Sunday, Feb 17 2019 Download & Print Smoky Mushroom Tart recipe  PDF   Healthy Snacks recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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