Wild mushroom tort

 
                             Wild Mushroom Tort
 
 Recipe By     : Curtis Aikens
 Serving Size  : 4    Preparation Time :0:00
 Categories    : **Posted To Recipelu             Mushrooms
                 Savoury Tort                     Side Dishes
                 Tried
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      ounces        porcini mushrooms -- reconstituted
    5      ounces        shiitake mushrooms -- sliced
    5      ounces        oyster mushrooms -- sliced
    1 1/2  cups          cremini mushrooms -- sliced
      1/4  cup           shallots -- peeled and chopped
    4      Tablespoons   margarine
    2      tablespoons   brandy
    2      tablespoons   mixed herbs of your choice
      1/3  cup           heavy cream
    1      large         egg
    2      large         egg yolks
    1                    recipe homemade pie crust
      2/3  cup           grated swiss cheese
                         ***Homemade Pie Crust***
    1 1/2  cups          flour
           dash          salt
      1/2  cup           vegetable shortening
      1/2  cup           water -- ice cold
 
 1. Preheat oven to 375 degrees F.
 2. In a skillet, saute the mushrooms and shallots in the margarine.
 3. Add the brandy and herbs and cook about 4 minutes.
 4. In a bowl, combine the cream, egg and egg yolks.
 5. Fill the pie crust with the cheese, place the mushrooms and shallots on top.
 6. Pour the cream and egg mixture over all.
 7. Bake for about 30 minutes, longer if necessary.
 For the crust: 1. Place the flour and salt in a mixing bowl.
 2. Add the shortening and cut with a pastry blender, or use your hands.
 3. Add the water, a tablespoon at a time, kneading until the dough is smooth.
 4. Roll out the dough to fit a 9inch pie pan.
 
 HOMEMADE PIE CRUST
 1.  Place the flour and salt in a mixing bowl. Add the shortening and cut with 
 a pastry blender, or use your hands.
 2.  Add the water, a tablespoon at a time, kneading until the dough is smooth.
 3.  Roll out the dough to fit a 9inch pie pan.
 
 Tried:  08/16/98 - The dough was extremely easy and flaky. Added  Cremini mushr
 ooms. I didn't have Brandy so I used Cognac.  For seasonings I used Sage, Rosem
 ary, Seasoned pepper and salt.   Used Jarlsberg Cheese instead of the Swiss che
 ese.
 Was wonderful and will be good at room temperature too.  Could use for a buffet
 .
 
 
 
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