Wild Mushroom, Cheese and Sausage Tart Recipe

Ingredients

• constantly keep an eye out for any recipe requiring mushrooms just so I can use
• with their terrific mushrooms. Wild Mushroom, Cheese and Sausage Tart. You can cut the finished in quarters and
• this recipe, I first removed the sausage from its casing and broke it up as I
• put it into 12 inch non-stick skillet. I
• made the mushroom sauté separately then tossed the sausage and mushrooms
• together. The puff pastry should be defrosted per the instructions. It usually
• takes 35 minutes. If you defrost any
• longer, it’s hard to manipulate the dough. (I found out the hard way). The dough has to be pre-cooked or the base
• will not rise and you’ll have a soggy-bottomed tart. Then it’s a matter of spreading the mushroom
• sausage over the partially cooked dough, sending it back into the oven and
• finally, in the last couple of minutes, spreading the grated cheese over the
• top of the mixture. Here is the recipe:
• Recipe for Wild Mushroom, Cheese and Sausage Tart
• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1 lb. mixed fresh mushrooms, washed,
• trimmed, and sliced or
• chopped, to yield 5-1/2 to 6 cups
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt
• 2 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 2 to 3 Tbs. heavy cream
• Additional chopped herbs, such as thyme, sage, and/or chives (optional)
• 1 sheet of Pepperidge Farm Puff
• Pastry, defrosted.
• 6 sweet Italian sausages, removed from
• their casing and broken up into bite-sized pieces.
• 1 cup Cheddar, Fontina or any good
• melting cheese.
• 1. Forty minutes before serving, take a sheet of puff pastry out
• of the freezer and defrost it.
• 2. Put the sausage in a 12 inch nonstick skillet and cook over
• medium heat until all signs of pink are gone and the sausage is beginning to
• brown. Set aside.
• 3. Heat the oil and butter in a 12-inch sauté
• pan or skillet over medium heat until the butter foams. Add the mushrooms and
• garlic. Like sponges, the mushrooms will immediately absorb all the fat in the
• pan. Sprinkle with the salt and stir with a wooden spoon until the mushrooms
• start to release their moisture and begin to shrink, 2 to 3 minutes. Increase
• the heat to medium high so that you hear a steady sizzle; stir occasionally. In
• about 5 minutes, when the liquid evaporates and the mushrooms start to brown,
• give just an occasional sweep with the spoon (about once a minute) to allow the
• mushrooms to brown nicely, cooking them another 2 to 4 minutes. Resist the
• inclination to stir too often. Turn off the heat and toss the mushrooms with
• the parsley and pepper to taste, adding more salt if needed. Stir in a few
• tablespoons cream to moisten the mushrooms and to deglaze the pan, scraping the
• browned bits off the bottom of the pan into the mushroom mixture. Add other
• herbs if you like. Add the cooked sausage. Set mixture aside. Mixture can be made in advance and kept in
View Full Recipe at CHEWING THE FAT