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After the first Spring rains, spongy fungi grew wild in abundance in the cooler climates of the Northern United States. Until, commercialization had made them available every day of the year. Whether in a soup, a stir-fry or as a part of a salad, mushrooms are very versatile to prepare.
A muchroom tart is delicious whenever it is served. For the carb or the cholesterol conscious low-fat milk, an egg product, light sour cream and a light butter is substituted.
Mushroom Tart
(Serves 6)
>¼-cup butter
2-cloves garlic, finely chopped
1-12 oz. Package mushrooms, sliced
¼-tsp nutmeg
salt and pepper to taste
1-egg
1-egg yolk
1-cup cream( ½-cup half and half mixed with ½-cup sour cream)
1-pie shell, prebaked for ten to fifteen minutes in a 350 degree oven.
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Driveway AlarmDirections: Melt the butter add the garlic and sauté it for a few minutes. Add the mushrooms and season them with the nutmeg, the salt and the pepper. Into a bowl: Combine the egg, the egg yolk and the cream. Into the prebaked pie shell: Spoon the
mushroom mixture into it. Pour the cream and the egg mixture over the mushrooms.Bake at 350 degrees
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