When it comes to Thanksgiving, turkey is pretty much de riguer. It’s truly the side dishes that will make your feast delectably memorable.
Cremini Mushroom Tart with Reserved Gruyere
Ingredients
- 2 tbs. butter divided
- 2 shallots diced
- 1/4 tsp. sea salt
- black pepper
- sprigs of fresh thyme
- 4 oz. cremini mushrooms diced
- 2 large eggs
- 1/2 cup heavy cream
- 1 cup shredded reserve Gruyere cheese
- 1 pie shell
Instructions
- To prepare the filling, melt 1 tablespoon butter in a deep skillet over medium heat. Add shallots and sauté until soft and slightly browned. Add salt, pepper and thyme leaves. Scrape into a small bowl.
- In the same skillet melt the remaining butter.
- Add mushrooms and stir until coated with butter, soft and golden.
- Remove from heat.
- Beat eggs and cream together until well blended.
- Sprinkle about half the Gruyere on the bottom of the pie shell.
- Spoon in shallots.
- Pour in egg mixture.
- Place mushrooms all over the top with the remaining cheese.
- Bake 40 minutes at 325 F or until golden brown and mixture is set.
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