TOTAL TIME: 1 hr 20 min
Prep: 30 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 1/3 cup extra-virgin olive oil, divided
  • 2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
  • Gray salt
  • Freshly ground black pepper
  • 2 tablespoons butter, divided
  • 2 to 3 shallots, minced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons freshly chopped thyme leaves
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1/2 lemon, juiced
  • 1 egg, well beaten
  • 2 tablespoons freshly minced parsley leaves
    • Flour, for dusting work surface
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      Directions

      1 pound dry beans, for baking crostata shell
      Preheat oven to 425 degrees F.

      Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.

      While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.

      Lower oven temperature to 400 degrees F.

      When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on March 12, 2013

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        Made this for a Brunch Potluck at a friends house, and this got immediately devoured. An amazing combo that blue cheese and mushrooms are!! Who Knew!! Must definitely keep in my repertoire to make again! Very easy to assemble as well!

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      • on October 29, 2012

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        Made this for family last night -- everyone loved it. The mushroom mixture had a deep beefy flavor from the carmelization, and the blue cheese topped it off. Beware when planning this into your overall menu; it is very rich. Several people mentioned how good the mushroom mixture would be over any sort of beef...I will try that in the future. Although a bit time consuming, serving it at room temp allows time before guests walk in the door. Will definitely make this again.

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