Pennsylvania Mushroom Tart

By Andrew Morrison / September 21, 2011


1 diced leek (white only)
2 tablespoons butter
1 cup cream
1 tablespoon freshly grated parmesan cheese
½ cup mushrooms
1 shallot
2 tart shells
Sea salt and pepper

Makes 2 Tarts

Sweat leeks in 1 tablespoon butter for 30 minutes until tender. Once tender, add cream and simmer for 30 minutes until slightly reduced. Add parmesan cheese and season with salt and pepper. Sautee mushrooms and finely chopped shallot in the remaining butter until tender. Place leek mixture in bottom of tart shell, filling ¾ full. Top with a generous amount of mushrooms. Garnish with more parmesan cheese and watercress.

By: Chef Andrew Morrison

Andrew Morrison
Andrew Morrison

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