Corn And Shiitake Tart Recipes

SHIITAKE AND EGG TART

Steps:

• On a lightly floured piece of parchment paper, roll out puff pastry to an 11-by-14-inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet (trim parchment to fit, if necessary). With a sharp knife, score a 1/2-inch border around edges. With a fork, prick pastry all over inside border. Refrigerate 20 minutes.
• Preheat oven to 375 degrees. In a large skillet, melt butter over medium. Add onion and cook, stirring occasionally, until soft and golden, 10 to 15 minutes. Add mushrooms and tarragon and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.
• Bake puff pastry until light golden, about 15 minutes. Remove from oven and top with mushroom mixture, staying within border. Carefully crack eggs on top of mushroom mixture, spacing them evenly, and bake until pastry is golden and egg whites are set but yolks are still runny, about 10 minutes. To serve, sprinkle with tarragon and Parmesan and cut into 6 squares.

MIXED GRAINS WITH SHIITAKES AND CORN

Steps:

• Cook 1 cup quinoa and 1/2 cup millet in boiling salted water until tender, about 12 minutes. Drain and spread on a paper towel?lined baking sheet to cool. Cook 8 ounces sliced shiitake mushrooms in olive oil in a large skillet over medium-high heat until browned, 5 minutes. Add 1 cup corn, 1 teaspoon fresh thyme and salt and pepper to taste; cook, stirring, until the corn is tender, 30 seconds. Let cool, then toss with the grains, 1 cup fresh parsley, the juice of 1/2 lemon and 3 to 4 tablespoons olive oil. Stir in 1/2 cup shredded parmesan.

WARM CORN AND SHIITAKE FRISEE SALAD

Steps:

• In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature. Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately.
• PLATING Place in a large salad bowl and garnish with fresh cracked black pepper.

SHIITAKE AND GOAT CHEESE TART

Steps:

• Make crust:
• Blend flour and salt in processor. Add butter; process until coarse meal forms. Add ice water; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly before rolling out.)
• Preheat oven to 375°F. Roll out dough on floured surface to 15-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim off excess dough. Freeze crust 20 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans; bake until pale golden, piercing with toothpick if crust bubbles, about 15 minutes. Cool. Maintain oven temperature.
• Make filling:
• Bring cream and garlic to boil in heavy medium saucepan. Reduce heat to medium; simmer until mixture is reduced to 1 cup, whisking occasionally, about 15 minutes. Cool. Puree in processor. Blend in egg and salt.
• Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season with salt and pepper. Cool.
• Spread goat cheese over bottom of crust. Sprinkle mushrooms over. Spoon cream mixture over. Bake until filling is set, about 20 minutes. Cool on rack.