Posts Tagged ‘Thai’

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Summer Nom Leftovers Pt. 1

November 14, 2010

I do have some more current things I’d like to share but I felt that I needed to bring to light some of the noms that were created this summer.  The summer time was glorious in all the deliciousness that came out of “The Bakery” as Josie’s apartment was affectionately called. Here is one of those recipes. I’m sure there will be quite a few posts like this. It was rather simple, yet extremely nomalicious.

Thoughts:

The original recipe called for other mushrooms, but we used what we could find.

Great flavors all together, also with all the mushrooms it was very “meaty” and quite filling.

Thai Three Mushroom Tart

Adapted from The Complete Vegetarian Cookbook by Bay Books

 

It was delicious warm, but as with all "pizzas" even better as a chilly midnight snack.

  • 12 oz. puff pastry
  • 2 teaspoons sesame oil
  • 2 tablespoons olive oil
  • ½ pound shiitake mushrooms
  • ½ pound button mushrooms
  • ½ pound oyster mushrooms
  • ½ cup coconut milk
  • 1 stalk lemon grass, chopped
  • 1 ½ teaspoon grated ginger
  • 1 clove garlic, chopped
  • 2 tbsp chopped cilantro
  • 1 egg
  • 1 tbsp plain flour
  • 1 spring onion

Preheat the oven to 415 and grease a shallow tart pan. Roll out the pastry to line the base and sides of the pan. Trim off any excess. Stab it all around with a fork and stick in the oven for 20 minutes, or until crisp and cool. While cooling gently press down the pastry in the center to prepare for the filling. Reduce the oven heat to 400.

Heat the oils in a pan, add the shiitake and button mushrooms and stir until lightly browned. Add the oyster mushrooms and sprinkle a little salt and pepper to taste. Let cool and pour away any liquid.

Process the coconut milk, lemon grass, ginger, garlic, and cilantro until smooth. Add the egg and flour and blend in short bursts until combined. Season with a touch of salt and pepper.

Pour the mixture into the pastry and top with the mushrooms and the spring onions. Bake 30 minutes, or until the filling has set. Let sit for a few and serve with an extra sprinkle of cilantro. Indulge!

~Erik <(^_^)>

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