Hello John!
And this is a recipe for a wild mushroom tart we often cook.
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Tarte Aux Champignons Des Bois
 Categories: Starters, Pastries, Vegetables, French
      Yield: 8 servings
    350 g  Shortcrust pastry
    500 g  Horn of Plenty/Chanterelles
     20 ml Oil  OR
     20 g  Butter
      1    Finely chopped onion
      1    Crushed garlic clove
           Chopped parsley (lots)
           Salt & pepper
    150 ml Creme fraiche
     35 g  Grated gruyere
           Oil
  Clean the mushrooms carefully. Cut the largest in four, leave the
  little ones and cut the rest in two. If you're using chanterelles and
  the stalks are very long, you can cut them into bits first.
  Put a little oil into a frying pan, heat gently and add the mushrooms
  so that they can release their liquid. Remove and reserve. (You can,
  if you like, reduce this liquid almost to nothing before adding oil
  or butter in the next stage). Add the oil or butter and heat on a
  moderate flame. Add the onion, the garlic and the parsley, cover and
  sweat without taking colour, till they are tender, stirring from time
  to time. Add the mushrooms and continue to cook for more or less 5
  minutes more till the liquid has gone. Cool, and chill in the fridge
  till needed. Roll out the pastry and line an 8" tart ring with it.
  Put it in the fridge 20 mins or so to relax. *you can cook ahead to
  this point.*
  Preheat the oven to 220C (450F). Spread the mushroom mixture on the
  raw pastry and pour the cream over it. Sprinkle with the grated
  cheese and put it in the oven. After a few minutes reduce to 200C
  (400F). Total cooking time is around 20-25 minutes. Serve hot, warm
  or cold.
MMMMM
All the Best
Ian
--- GoldED 2.50.A0918+
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