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Maitake Mushroom Tart with Stones Ginger Wine Sauce Recipe

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Maitake Mushroom Tart with Stones Ginger Wine Sauce
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Ingredients
12
Count
Nutrition
775
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Make the tart shells according to the recipe below then reserve them in a warm place.
  2. To make the sauce: Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the ginger, shallots, and garlic and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Add the ginger wine and simmer, stirring occasionally, until the wine has reduced to a thick syrup, about 20 minutes. Add the soy and heavy cream. Simmer the sauce until it has reduced by about half and can coat a wooden spoon, 15 to 25 minutes more. Keep the sauce warm over low heat.
  3. Meanwhile, prepare the mushrooms. Cut them into 1-inch pieces. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Working in batches, add enough mushrooms to fill but not crowd the pan. Cook, stirring occasionally, until they are tender and golden, about 5 minutes. Season the mushrooms with salt and keep warm on a covered plate.
  4. Place Tart Shells on serving plates. Divide the mushrooms between the shells. Spoon warm sauce into each shell (see Cook's Note below for uses for left over sauce). Garnish each tart with chives and serve.
  5. * Cook's Note: Remaining sauce can be refrigerated for later use. This sauce also works well with chicken, pork, eggs and bananas.
  6. Tart Shells:
  7. 2 1/2 cups all-purpose flour
  8. 2 eggs
  9. 1 tablespoon sugar
  10. 1 1/2 teaspoons salt
  11. 1/2 pound chilled butter, diced
  12. Special equipment needed: 10 individual (4-inch) tart pans, pie weights (beans or rice will work)
  13. Mix the flour with 1 of the eggs in a large bowl. Add the sugar and salt. Using a pastry cutter or your hands, incorporate the butter. Work in the remaining egg. Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
  14. Preheat the oven to 425 degrees F.
  15. Roll out the dough 1/4-inch thick on a clean, lightly floured work surface. Cut out 10 (4-inch) rounds. Fit the disks into the tart pans, then prick each with a fork to prevent puffing. Line each tart shell with aluminum foil, then fill with pie weights. Bake until the edges of the tart shells begin to color, about 12 minutes. Remove the weights and foil and continue baking until the tart shells are golden brown. Remove the shells from the oven and reserve in a warm place.
  16. Yield: 10 individual (4-inch) tart shells
  17. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 775.49 Kcal (3247 kJ)
Calories from fat 686.78 Kcal
% Daily Value*
Total Fat 76.31g 117%
Cholesterol 282.8mg 94%
Sodium 632.16mg 26%
Potassium 358.54mg 8%
Total Carbs 18.53g 6%
Sugars 2.09g 8%
Dietary Fiber 3.89g 16%
Protein 8.48g 17%
Vitamin C 3.1mg 5%
Iron 0.1mg 1%
Calcium 128.6mg 13%
Amount Per 100 g
Calories 232.99 Kcal (975 kJ)
Calories from fat 206.34 Kcal
% Daily Value*
Total Fat 22.93g 117%
Cholesterol 84.97mg 94%
Sodium 189.93mg 26%
Potassium 107.72mg 8%
Total Carbs 5.57g 6%
Sugars 0.63g 8%
Dietary Fiber 1.17g 16%
Protein 2.55g 17%
Vitamin C 0.9mg 5%
Calcium 38.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.1
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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