Mushroom Honningkage Tart {Flop}

Let me preface this by admitting that Jake - my husband and self-professed sugar pig - did not eat this. Well, he tasted it, but he didn't finish his slice. He couldn't. That says something. Remember, I said 'sugar pig.' He'd eat dessert everyday if I made it. His conclusion: mushrooms should only be savory.

Okay, that's it. If you're still with me, it is an interesting story.

This month, I hosted a round-up of mushroom-based recipes from some of my favorite bloggers: Fun with Fungi. Lots and lots of savory mushroom goodness.

I had intended to make a mushroom dessert, but didn't get the chance before posting the round-up. So, today I gave it a shot.

Mushrooms in a dessert?!? Well, I was determined to create one. I found inspiration in this Sweet Forest Namenko Custard Tart from the Gourmet Mushrooms, Inc. So I used the leftover Honningkagehjerter dough as the crust. I rolled it out, pressed it into a tart pan, and baked it in a 370 degree F oven for 15 minutes.

1/2 C unsulphered molasses

1 C water

1 cinnamon stick

1/2 t whole cloves *

8 ounces mixed mushrooms - I used Forest Namenko, Velvet Pioppini, and Nebrodini Bianco

*count the number of cloves you put in...to make sure you take them all out after poaching

Make a poaching liquid with the molasses, water, and spices. Bring it all to a simmer in a large sauce pan.

Slice the larger mushrooms and stir them all into the poaching liquid.

Stir to coat and simmer until they are softened. Then strain out the liquid and remove the spices.

1 C organic heavy whipping cream
3 egg yolks
1/3 C poaching liquid

Preheat the oven to 375 degrees F. Whisk the cream, yolks, and poaching liquid together. Lay the mushrooms in the baked Honningkage crust. Pour the custard over the mushrooms. And bake till it's set, probably 30-35 minutes.

Gotta say, I loved the way this looked. One bite in, though, I agree with Jake. Mushrooms do not belong in a dessert. They were slimy. Yuck. Well, I think I might be able to grind some dried mushrooms and make macarons. But this is a never-again. Floppity flop flop flop!

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event." Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...

Culinary Adventures with Camilla

Search This Blog