Many exotic mushroom varieties are available year-round. This recipe use a mixture, giving the dishes a roundness of flavour. If you like to pick your own mushrooms, feel free to experiment with your selection, but you can just as easily use any seasonal variety you might find at your local farmers’ market.
1 Pizza Dough recipe (see below)
15 g/½ oz. dried porcini mushrooms
1 large red onion, diced
2 tablespoons olive oil, plus extra to drizzle
2 tablespoons water
1 teaspoon salt
½ teaspoon crushed black pepper
1 teaspoon freshly chopped thyme, plus extra whole sprigs to decorate
2 garlic cloves, chopped
150 g/5 oz. button mushrooms (halved if big)
200 g/7 oz. field mushrooms, sliced about 5 mm/¼ inch thick
180 ml/¾ cup single/light cream
1 large egg, beaten
A 20 x 30-cm/8 x 10-inch fluted tart pan, greased
Put the porcini mushrooms in a bowl of warm water and leave to soak for 20 minutes. Drain, chop and set aside.
Preheat the oven to 200°C (400°F) Gas 6.
Put the onion, oil and water in a frying pan/skillet and sauté over low heat for about 10 minutes, or until soft and the water has evaporated. Remove from the heat and stir in the salt, pepper, thyme, garlic and porcini mushrooms. Mix well and set aside.
Put the button and field mushrooms in a roasting pan, drizzle with oil and cover the pan with aluminium foil. Roast in the preheated oven for 10 minutes. Remove from the oven and leave to cool for 10 minutes. Drain any excess juice from the mushrooms, then stir them into the onion mixture.
Reduce the oven temperature to 170°C (325°F) Gas 3.
Line the tart pan with the Pizza Dough but do not trim the edges.
Mix together the cream and egg in a bowl, then pour half into the tart shell. Spread the mixed vegetables over the tart, then pour in the remaining cream mixture. Now trim the excess pizza dough neatly around the edges.
Bake in the preheated oven for 25–30 minutes. Remove from the oven and leave to cool, then decorate with a few sprigs of thyme. Serve warm or cold.
Excerpted from Home-Grown Harvest, published by Ryland Peters & Small (CAN $27.95). Photography © Ryland Peters & Small. Used with permission from the publisher.
This original recipe article first appeared in the Fall 2019 issue of City Style and Living Magazine.
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