Mushrooms have long been a part of culinary tradition, with mentions dating back to a 13th-century French cookbook. Despite their historical significance, some, like the 19th-century gastronome Alexandre Dumas, expressed wariness about them. This article presents a rustic mushroom tart recipe that combines porcini and cremini mushrooms, brandy, and Gruyere cheese. The recipe emphasizes ease of preparation, visual appeal, and taste. Preferring fresh mushrooms from local markets, the author showcases this simple dish's savory and delicious qualities.
As late as the 19th century, writer and gastronome Alexandre Dumas said, 'I confess that nothing frightens me more than the appearance of mushrooms on the table, especially in a small provincial town.'
The savory combination of porcini and cremini mushrooms is unique and superb when paired with brandy and Gruyere cheese.
This recipe is simple to make, beautiful when served, and, of course, delicious.
I've never hunted wild mushrooms, preferring to get them fresh at our small-town farmers' market.
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