Oyster Mushroom Tart

Weldon & Carol Wong attribute this recipe to Louise Freedman. Louise is a cookbook author, FFSC & MSSF member and a wonderful chef! The tart differs each time it's made, depending upon your choice of mushrooms.

by Weldon & Carol Wong

Pleurotus ostreatus. © Alan Rockefeller (from mushroomobserver.org)

The really nice thing about this tart is that it has intense mushroom flavor with clean cilantro and tangy caper overtones, but contains very little egg to mute the flavors.

Objective:

Main Course

Total Time:

1 -2 hours (varies by crust)

Yield:

Varies by slice size

Suggested Mushrooms:

Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)

Ingredients

1 lb oyster mushrooms sliced or chopped as desired

1 egg

1/4 cup bread crumbs

1 medium bunch cilantro, coarsely chopped

1 small jar capers, drained

Butter (as needed for sauté)

Boletes, etc. to taste/availability

Salt and pepper to taste

Method

Bake a bottom pie crust (recipe of your choice), and then let it rest for 5 to 10 minutes to firm.
Sauté all the mushrooms in butter till soft, remove heat and allow to cool slightly.
Add the rest of the ingredients to the cooled mushrooms, mixing well.
Pour mushroom mixture into the baked bottom pie crust (recipe of your choice).
Bake for 25+ minutes at 375 degrees until firm (no jiggle and egg binding passes the knife test).
Enjoy!

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