Wild Mushroom, Cheese and Sausage Tart Recipe by Monte

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Ingredients

constantly keep an eye out for any recipe requiring mushrooms just so I can use
with their terrific mushrooms. Wild Mushroom, Cheese and Sausage Tart. You can cut the finished in quarters and
this recipe, I first removed the sausage from its casing and broke it up as I
put it into 12 inch non-stick skillet. I
made the mushroom sauté separately then tossed the sausage and mushrooms
together. The puff pastry should be defrosted per the instructions. It usually
takes 35 minutes. If you defrost any
longer, it’s hard to manipulate the dough. (I found out the hard way). The dough has to be pre-cooked or the base
will not rise and you’ll have a soggy-bottomed tart. Then it’s a matter of spreading the mushroom
sausage over the partially cooked dough, sending it back into the oven and
finally, in the last couple of minutes, spreading the grated cheese over the
top of the mixture. Here is the recipe:
Recipe for Wild Mushroom, Cheese and Sausage Tart
1 Tbs. olive oil
1 Tbs. unsalted butter
1 lb. mixed fresh mushrooms, washed,
trimmed, and sliced or
chopped, to yield 5-1/2 to 6 cups
2 cloves garlic, minced
1/2 tsp. kosher salt
2 Tbs. chopped fresh flat-leaf parsley
Freshly ground black pepper
2 to 3 Tbs. heavy cream
Additional chopped herbs, such as thyme, sage, and/or chives (optional)
1 sheet of Pepperidge Farm Puff
Pastry, defrosted.
6 sweet Italian sausages, removed from
their casing and broken up into bite-sized pieces.
1 cup Cheddar, Fontina or any good
melting cheese.
1. Forty minutes before serving, take a sheet of puff pastry out
of the freezer and defrost it.
2. Put the sausage in a 12 inch nonstick skillet and cook over
medium heat until all signs of pink are gone and the sausage is beginning to
brown. Set aside.
3. Heat the oil and butter in a 12-inch sauté
pan or skillet over medium heat until the butter foams. Add the mushrooms and
garlic. Like sponges, the mushrooms will immediately absorb all the fat in the
pan. Sprinkle with the salt and stir with a wooden spoon until the mushrooms
start to release their moisture and begin to shrink, 2 to 3 minutes. Increase
the heat to medium high so that you hear a steady sizzle; stir occasionally. In
about 5 minutes, when the liquid evaporates and the mushrooms start to brown,
give just an occasional sweep with the spoon (about once a minute) to allow the
mushrooms to brown nicely, cooking them another 2 to 4 minutes. Resist the
inclination to stir too often. Turn off the heat and toss the mushrooms with
the parsley and pepper to taste, adding more salt if needed. Stir in a few
tablespoons cream to moisten the mushrooms and to deglaze the pan, scraping the
browned bits off the bottom of the pan into the mushroom mixture. Add other
herbs if you like. Add the cooked sausage. Set mixture aside. Mixture can be made in advance and kept in