ciao ! cooks
Potato and Mushroom Tart
A luscious , savoury slice of creamy potatoes and aromatic herbs
INGREDIENTS : 4 large shallots ½ cup red wine ½ cup demi-glace or beef broth ½ cup heavy cream plus ½ cup to fill pie pan 3 rosemary sprigs , chopped 3 thyme sprigs , chopped 3 garlic cloves , minced ½ lb . of oyster , shitake , portabella and button mushrooms 2 white onions , julienne 4-6 large red potatoes , peeled
METHOD : 1 . Sauté shallots . Add red wine , demi-glace and cream , herbs , garlic and mushrooms . 2 . Pulse mushroom mixture to chunky paste ( duxelle ) and reserve . Sauté onions and reserve . 3 . Slice potatoes . Line a 10 " pie pan with parchment paper and grease . 4 . Alternate layering potatoes , onion and mushrooms . Pour remaining 1 / 2 cup of heavy cream over the tart , cover with foil and bake at 350 ° F for 1 hour . Cool to room temperature and refrigerate overnight .
Yield 6 servings Visit ciaowinnipeg . com for arugula pesto and parmesan tuille recipes . ciao ! / aug / sep / two thousand fifteen 21