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Three Mushroom Tart Recipe

Three Mushroom Tart

Recipe courtesy Dan Smith and Steve McDonagh

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on January 21, 2007

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    I have tried every other way to find out if you are going to be on for this season and this seems to be the only way to contact you and the site.

    Are you going to be on with new recipes for 2007. We love your progam and look forward to seeing it every week.

    Thank you, Karen Davidson- ChefKDD@aol.com

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  • on December 22, 2006

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    Absolutely DELISH! I made this for a vegetarian birthday dinner and got rave reviews. I skipped the sage cream and simply topped the tart with parmesan during the last 10 mins of baking and sprinkled with crisped sage leaves before service. The cornmeal in the crust makes a perfect textural counterpoint to the silky mushrooms and the black pepper, though only 2 tsp, gives the crust a nice, spicy bite. Allow extra prep time for the crust to cool down. Truly superb.

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  • on April 01, 2006

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    Never had a better Three Mushroom Tart

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  • on October 18, 2005

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    I loved this recipe. Easy to prepare and good to the mouth !

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  • on June 30, 2005

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    Wow, this really gives you that mushroom taste we crave. I loved the easy recipe! Keep up the great work..Love watching these guys!

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  • on June 27, 2005

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    This is a fantastic recipe! My husband was totally delighted with this dish. Thanks Dan & Steve!

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  • on June 22, 2005

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    Dear Dan & Steve,
    I made your 3 Mushroom Tart last night 06-21-05.
    It is wonderful! It is a 5 Star Plus recipe!!!!!!
    The combo of (3 mushrooms & onions, the basil & thyme
    with the tomato (paste, the wine - all married well
    along with every bite of the cornmeal peppercorn crust
    topped with the wonderful orange zest & sage in the
    whipped cream. Definitely gourmet in every savory bite!
    Delicious! Elequant! Thank you.
    P.S. And, it was easy to prepare!
    "Be Adventurous! Imagine, Create,
    Experiment, & Enjoy!!!"

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  • on April 27, 2005

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    This was relatively easy to make and well worth the effort. The sage was an unexpected but very complementry flavor and even my picky eaters loved it!

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