{"id":26037,"date":"2019-02-21T22:25:05","date_gmt":"2019-02-22T06:25:05","guid":{"rendered":"https:\/\/foodfriendstravel.com\/staging\/?p=26037"},"modified":"2019-02-21T22:26:40","modified_gmt":"2019-02-22T06:26:40","slug":"wild-mushroom-tarte","status":"publish","type":"post","link":"https:\/\/foodfriendstravel.com\/staging\/wild-mushroom-tarte\/","title":{"rendered":"Wild Mushroom Tarte"},"content":{"rendered":"
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For this recipe, check with your local wild mushroom seller to find out what varieties would go best with the tarragon. We\u2019ve made this a number of times using whatever varieties were availabe at the time: lobster, cauliflower, white and red chantrelles which, in the Pacific Northwest, are available in late summer into fall. We also added criminis from the grocery store to fill out the volume (criminis are available all year in at most grocery stores). For true decadence add some morels! Farmers\u2019 markets are a great source. We did try dried mushrooms to see how they would do. The flavor was ok, not great, but the texture was tough and rubbery. We strongly recommend sticking with fresh if you can get them. Also, from a strictly aesthetic point of view, you may want to steer clear of black mushrooms. As you can see in our picture, lighter mushrooms would look better. Before we soaked our mushroom mix, there were more white and orange ones than black. Once they soaked together, the light colored mushrooms absorbed all the black. <\/p>\n

As for the puff pastry: don't even attempt to make this yourself! That is, unless you're really looking for a challenge. It's a nuisance to make whereas it's easy to find in most grocery stores. Pepperidge Farm is the most commonly found here but the last time we made this we used Dafour that we found at Whole Foods, which we quite liked. Check out the comparison at Serious Eats<\/a>.<\/p>\n

If you don\u2019t have sweet vermouth, dry sherry would work just as well (not \u201ccooking\u201d or cr\u00e8me sherry, both having salt and other additives).<\/p>\n

Our favorite pan to use for baking this is 6 x 13 x 1 removable-bottom tarte pan. Any other low-sided pan should work just fine; just adjust your volumes and quantities accordingly for your size pan. As long as you don\u2019t go with a deeper pan, the cooking time should stay the same. You can even do individual serving sized, these will require less cooking time so keep an eye on them.<\/p>\n

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We haven't tried to add any grated cheese to the custard mix but fresh grated Parmesan made be a really good addition. If you try it, let us know in the comments.<\/p>\n

Bon app\u00e9tit!<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

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Wild Mushroom Tarte<\/h2>\n
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<\/g><\/svg><\/span> Course <\/span>Appetizer, Breakfast, Brunch, Hors d\u2019Oeuvres, Lunch, Salad, Side Dish<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>French<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>mushrooms, puff pastry, tarte, wild mushrooms<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>6<\/span> servings<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Steven Tanner & Kevin Krycka<\/span><\/div>\n\n\n

Ingredients<\/h3>