Wild Mushroom Tart... mmm lattice work

If you really like mushrooms, then this meal is for you. The initial quantity of mushrooms will make you think i'm a freak, but trust me.. after they have cooked, they will shrink to less than half their size! This dish is really easy to make and looks quite elegant (so your guests will think you are clever and such a chef!)

MMM makes me think of danish pastries!

Wild Mushroom Tart with Parmesan Broccoli Orzo

• 1 tbsp olive oil
• 1 shallot chopped
• 1 clove garlic minced
• 8 cups of sliced mushrooms (Cremini, Portobello, Shitaki, Oyster etc...)
• 1/4 cup of Sherry
• 2 cups finely packed of baby spinach
• 1 tsp thyme
• 1/3 cup sour cream
• 1/4 grated Parmesan Cheese
• 1 roll of thawed Puff Pastry
• melted butter
• sliced almonds

1. In a large skillet on medium heat, add olive oil, garlic, thyme and shallots. Cook for one minute


2. Add mushrooms and continue cooking until they have shruken in size and have lost their moisture


3. Add sherry, and continue to cook until liquid is fully absorbed


4. Add spinach and cook until slightly wilted


5. Turn off heat and add sour cream. Stir until blended.


6. Roll out pastry sheet. Place mixture in middle. Using kitchen shears, cut diagonal strips towards the mixture


7. Like a weaving basket, criss cross your pastry strips over the mixture


8. Brush with melted butter. Add slivered almonds on top


9. Bake at 350 F for 30 minutes until brown

Parmesan and Broccoli Orzo

Orzo is one of those elegant little dishes that have popped up recently. Although it IS a pasta and cooks likes a pasta, it has the shape and size similar to rice and the ability to absorb an incredible amount of flavour.

In a large saucepan, I boiled the orzo (about 1 cup) for 10 minutes. In the last two minutes I added my little florets of broccoli.

Drain and return to the pot. Stir in some freshly grated parmesan, a little bit of cream (I had 35% Whipping cream on hand, but any % will do) and salt to taste.