Mushroom Crostata Recipe
I think a mushroom-filled crostata would work wonderfully. The rustic look of the free-form savory pie and the earthy flavors of the five londs of mushroom used go hand in hand. I also added a bit of sharp Cheddar cheese for its melty, stringy and delicious qualities.
The reason I used that many mushrooms (shiitake mushrooms, Portobello mushrooms, beech mushrooms, Boletus mushrooms and fresh white button mushrooms) is because we're going on a family vacation for Spring break to San Antonio , Texas --follow me on Twitter and Facebook to see more pictures-- and my mission was to "empty" our refrigerator. You could add pancetta to the mushroom filling if you don't mind the dish being non-vegetarian. It gives a subtly sweet, salty note, which is very pleasant.
Yields: 8 servings6 Boletus mushrooms
6 shiitake mushrooms
6 white button mushrooms
2 Portobello mushrooms
1 cup beech mushrooms, trimmed and separated
2 tablespoons olive oil, as needed
2 cloves garlic, finely minced
½ yellow onion, finely chopped
2 teaspoons orange blossom honey
¼ cup green onions, chopped
2 tablespoons chives, finely snipped
½ cup flat-leaf parsley
½ teaspoon black pepper
1½ cups all-purpose flour
1 teaspoon sea salt (or regular salt)
¼ teaspoon black pepper, freshly cracked
8 tablespoons unsalted butter (cold), diced
3 tablespoons ice water
¼ cup sharp Cheddar cheese, shaved
2 tablespoons heavy cream
Prepping the Portobello mushrooms: Using the edge of a spoon, scrape and remove the gills of the Portobello mushrooms. Wipe the inside clean using a paper towel (see tips). Brush the mushroom with oil. Cut into ½" pieces. Heat 1 tablespoon oil in a non-stick pan. Add the onions and cook over medium-low heat for about 6-8 minutes, stirring frequently to prevent them from burning. Add the Portobello mushrooms and cook until shiny and softened. Season with salt and pepper. Transfer to a plate. Set aside.
For the white button mushrooms: Maman used to peel the thin outer "skin" on the "hat" of button mushrooms, using a paring knife. If you like them extra clean, do peel them. Thinly slice then mushrooms and set them aside.
Making mushroom filling:
Coarsely chop the rest of the mushrooms. Transfer to a food processor and pulse until finely chopped.
In a saucepan, heat the remaining oil. Add the garlic and cook for 2 minutes until fragrant. Add the mushroom mixture and let sit for 1 minute. Stir well for 2-3 minutes, add 2 tablespoons green onions, chives, honey and 3 tablespoons parsley. Season with salt and pepper. Cook for another minute, then transfer to a plate and let cool.
For the crostata pastry:
Meanwhile, preheat the oven to 375°F.
In a mixing bowl, combine 1¼ cups flour, ¾ teaspoon sea salt in a small bowl and place in the freezer for 30 minutes. Add the cold butter, 1 egg and ice water. Using a pastry dough blender, blend until the mixture becomes a thick dough. Add the chives. Make sure not to over-mix it.
Dust a flat surface with the remaining flour. Place the dough and roll it out into an 18"-diameter disk. Transfer to a baking pan lined with parchment paper.
For the egg wash:
Using a fork, beat the remaining egg with 2 tablespoons of cream. Set aside.
Place the mushroom mixture on the center of the dough. Using a flat spatula, even out the mixture, forming an 11"-diameter disk in the center. Cover with Cheddar cheese. Top with the Portobello mushrooms, then the sliced white button mushrooms. Fold the dough on each side of the tart creating a "free-form" blossom pocket.
Brush the pastry with egg wash. Chill in the refrigerator for about 15 minutes prior to baking.
Bake for 15 minutes at 375°F, then lower the temperature to 350°F and cook for another 30-35 minutes until golden. If the crostata is not browned enough, you can change the oven setting and broil for 2-3 more minutes.
Allow to cool for about 15 minutes.
Garnish with more parsley.
Instead of making one large crostata, you could also form individual-serving sizes.
Removing the gills of Portobello mushrooms prevents the dish from turning dark once cooked.
Boletus mushrooms are nutty and stronger in taste than other varieties.
You can use any other vegetables that are in season.Published By: on April 15, 2013.