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A delicious chanterelle leek tart, this recipe would accomodate most mushrooms or a mix. Adapted from Sunset Magazine, October 2006
1 c flour
1/2 tsp each salt & fresh ground pepper
7 Tbl butter, chilled, cut into small pieces
3 Tbl cold water
In a medium bowl, mix flour, salt, and pepper. Blend butter into flour until it looks like cornmeal, but with some larger, pea-sized pieces. Drizzle in 3 Tbl, cold water while stirring quickly with a fork. Turn dough onto large piece of plastic wrap, use wrap to press dough into a 1-inch thick disk. Wrap in plastic wrap, refrigerate 30 minutes. Preheat oven to 375°F. Lightly flour a work surface. Unwrap dough and with a rolling pin gently roll dough into a 12-inch circle. Place rolled-out dough in a 9 1/2” tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice. Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden. Let crust cool at room temperature.
3 Tbl butter
3 leeks, halved, cleaned, thinly sliced
1/2 tsp salt
1 lb fresh chanterelles, cut into 1” pieces
2 tsp fresh thyme leaves
3 Tbl heavy whipping cream
1/4 tsp fresh ground black pepper
1 c grated Gruyere cheese
Melt butter in large frying pan over medium-high heat. Add leeks, salt, pepper and cook, stirring until leeks are soft, about 3 minutes. Turn heat to high, add mushrooms and cook, stirring constantly, until mushrooms have given off their liquid, 5-10 minutes. Stir in thyme, cream, pepper, then turn off heat, let cool to room temperature. Spread half the grated cheese over the tart crust. Top with mushroom-leek mixture and sprinkle with remaining cheese.
Bake until cheese is melted and golden, about 25 minutes in 375°F oven. Let sit 10 minutes before cutting. Serve warm or at room temperature.