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May 2019

Healthy Snacks Recipes

Lemon Cake Recipes

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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: 5.0 Rating 5.0
281 people have voted
Last Reviewed on 2019-05-21



Tuesday, May 21 2019 Download & Print Smoky Mushroom Tart recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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CHERYL GAVARD HWDP78B 4 lg Eggs, separated 1 c Sugar 1 Juice and pulp of lg. orange 1 ts Lemon e tract 1 c Cake flour 1/4 ts Salt 1 ts Baking powder Beat the egg whites until froth, add 1/2 cup of the sugar and continue to beat. Set aside. Beat the yolks well, and add the rest of the sugar, beating until light and fluffy. The Yolks Must Be Well Beaten To Prevent A Soggy Bottom Add the yolks to the whites and then add the orange juice and pulp, and lemon e tract. Beat for 7 mins. Sift the cake flour three times with the salt and baking powder. Fold this into the egg m...

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