Rustic Mushroom Tart.
If you’re not eating mushrooms, you should be. At least I think so. Beyond being extremely tasty they’re also really good for you. If you’ve been reading bell’alimento for any length of time you know we adore mushrooms.
There are no shortage of mushroom recipes on this blog. This rustic tart might be one of my favorite mushroom recipes to date. It makes a spectacular appetizer for a party or a light lunch.
I’m so pleased to be partnering with the Mushroom Council in their support of City of Hope and Breast Cancer Awareness Month and to raise awareness of the health benefits of mushrooms. Here’s a little nutritional information about our favorite funghi that you may or may not already know:
• Mushrooms are low in sodium and calories, fat and cholesterol-free
• Mushrooms can be an effective substitute for meats thanks to their hearty & filling nature
• Mushrooms are the only item in the produce aisle to provide vitamin D, and one of the few non-fortified food sources
• All mushrooms contain vitamin D, but growers also have the ability to increase D levels by exposing mushrooms to ultraviolet light
Did you happen to notice the cute PINK PACKAGING in the mushroom photo above? Well it’s October and that means it’s Breast Cancer Awareness Month!
• From Sept 15 – Nov 15, select retailers nationwide will sell mushrooms in pink containers in recognition of breast cancer research & National Breast Cancer Awareness Month
• Since 2002, the Mushroom Council has invested more than $750,000 in grants toCity of Hope for research on mushrooms and cancer
• This fall, the Council will provide an additional $50K to continue funding this important research
• City of Hope is a leading research, treatment and education center for cancer, diabetes and other life-threatening diseases and is designated as a Comprehensive Cancer Center, the highest honor bestowed by the National Cancer Institute
Disclaimer: This post is sponsored by The Mushroom Council. As always, all opinions are my own. Always have been. Always will be.
- 1-2 tablespoons extra virgin olive oil
- 1/2 onion - minced
- 8 ounces button mushrooms - sliced
- kosher salt/pepper
- 1 tablespoon fresh thyme
- 1 refrigerated pie crust
- 1/4 cup prepared bechamel sauce
- 1 egg - beaten
- Heat olive oil in a medium sauté pan. Add onion. Sauté until softened.
- Add mushrooms. Season with salt and pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.
- Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place béchamel sauce into center of pie crust. Top with mushrooms.
- Carefully fold pie crust so that it overlaps mushrooms but does not enclose. Brush top of pie crust with beaten egg.
- Bake for approximately 30 minutes OR until crust is golden.
- Le Creuset of America Toughened NonStick Saucepan with Lid, 4 quart
- Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
- Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
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Amount Per Serving:Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g