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Puff the magic mushroom + Grace Slick video break

December 13, 2013

This isn’t that kind of post!  (For that kind of post, try THIS.  At least you don’t work there…)

I recently merged 2 favorite things in my own kitchen for the first time: Puff pastry and mushrooms.  I was initially reticent to share the recipe (not nice!  what is that about?!) and therefore decided that I must share the recipe (personal growth, you know).

11121530963_2b1f64632d_cI melded 3 or 4 different ones, but the main recipe credit goes to STK.  I typically don’t search for vegetarian recipes on steak sites but one has to be open-minded.  I am not including a puff pastry recipe here because I went down to the corner bakery of Lassen & Hennigs and they brought me a homemade sheet out of their kitchen freezer.  That is what I would advise if you have a local bakery, they will probably sell you a sheet for $5 or less.  I read that the best store bought kind is Dufour’s which is all-butter and available at fancy food stores.  I hope you will make yourself this warm, wintry treat and let me know what you changed.  And also how much better the Jefferson airplane video (below) helped you to cook.

Mushroom tart
(serves 3-4)
For the filling:
1 cup hen of the woods mushrooms
1 cup crimini mushrooms (I splurged on black trumpet here)
1 cup shiitake mushrooms
1 cup oyster mushrooms
1 qt. heavy cream (I only used 1 cup, personal preference)
(I added 1/2 cup of 11 month aged Gruyere for good measure, because CHEESE)
¼ cup shallots, minced
1 tbsp. garlic, minced
(I also added a squeeze of lemon into each ramekin and lemon zest on top)
½ cup white wine
1 tbsp. thyme, chopped
1 tbsp. parsley, chopped
1 egg, beaten (for wash)
olive oil or truffle oil
salt and pepper to taste


11121325995_f709e57e49_cTo make the filling, brown all mushrooms in a pan and add shallots and garlic. Deglaze pan with wine and reduce. Add cream and reduce further, adding 1 tbsp. roux (flour and water) to thicken if necessary. Strain mushroom mixture of additional liquid.

In a 4 inch ramekin, place a layer of Gruyere in the bottom.  Add mushrooms and more Gruyere, herbs and salt on top of mushrooms. Fill the ramekin only 3/4 way up, if the filling touches the puff pastry lid it won’t puff!  Brush the top lip of the ramekin with egg so it gets a good seal with the pastry.  Cut a square of puff pastry dough and press on top of ramekin.  Cut a slit for the steam to escape and decorate with cut shapes of pastry dough.  Wash with egg for a nice glaze.  Add whole pieces of herbs on top for looks.  Bake at 400 degrees for approximately 12 minutes or until golden brown.

While we’re on the subject of mushrooms, put on your headphones and drift away with Grace Slick:

One Comment leave one →
  1. anne sessions permalink
    December 14, 2013 9:15 am

    Hi Kate,
    This brings back memories- of concerts, that is.
    I saw Grace Slick sing this song live back in the 70’s.
    Yo Mama

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