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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!

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