I wanted to make a Chanterelle tart. I envisioned cheese; Gruyère to be exact. So I Googled wild mushroom tarts. I have become a big fan of Food Blogs. I have a folder in my favorites for Cooking Blogs with more than 20 entries as well as a messy cooking favorites folder with others. Maybe some repeats. Another chore for the list: cleanup favorites.
Anyway, I came across the following blog: http://www.zencancook.com/ Girl’s check out the photo of this chef on the About Zen link, Mighty Fine. Oh and if you want some good food porn, check out the zenspotting link! I digress. A recipe on the blog is Wild Mushroom Tart with Gruyère, Herb Salad & Balsamic Reduction. Well, who wouldn’t like that, including the chef (distracted again, rats).
I didn’t follow the recipe exactly. After cleaning and slicing the Chanterelles, I dry sautéed the mushrooms to reduce moisture and I used caramelized onions rather than scallions. Otherwise, I followed the tart prep as written. I didn't do the mixed herbs or balsamic either but would if I were serving a dinner party.
Well, let me say, again, OH MY! One of my favorite lines from the movie Bull Durham after Kevin Costner’s character lists what he believes in. If you haven’t seen that movie, see it. You will understand what I mean by OH MY.
So get yourself some wild mushrooms. Make a tart. Next up is Chanterelle risotto.
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