Oct/Nov 2015 Aug/Sept 2015 - Page 23

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