Ingredients

• 2 ounces dried shiitake mushrooms
• 3 ounces portobello mushrooms
• 8 ounces white mushrooms
• 6 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 4 sprigs fresh thyme
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper
• 1/3 cup dry red wine
• 1 tablespoon tomato paste
• 1 Cornmeal Peppercorn Crust, recipe follows
• Sage Whipped Cream, for serving, recipe follows

Directions

Cornmeal Peppercorn Crust:

1 cup all-purpose flour

3/4 cup yellow cornmeal

2 teaspoon salt

2 teaspoons coarsely ground black pepper

6 ounces unsalted butter, chilled

3 tablespoons ice water

Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes.

Preheat the oven to 375 degrees F.

Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling.

Yield: 1 (10-inch) tart crust

Sage Whipped Cream:

1/2 cup heavy cream

1/4 teaspoon orange zest

3/8 teaspoon ground sage

2 fresh sage leaves, finely chopped

1/8 teaspoon kosher salt

Generous pinch ground white pepper

Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart.