Serves: 6
Total Calories: 213
Prepare pie shell. Melt butter or margarine in large skillet. Add shallots and cook until soft. Wash mushrooms carefully chop roughly in work bowl of food processor or by hand. If using processor, process in 3 batches to control size of mushroom pieces. Add mushrooms to skillet and cook until mixture looks dry. Add Madeira or sherry and cook until liquid evaporates. Sprinkle with flour and stir. Add half-and-half and heat until mixture thickens. Remove from heat and add 3 eggs, beaten lightly. Stir in chopped parsley. Pour into baked crust and bake 30 minutes in a preheated 350° F oven. Cool 10 minutes before cutting into serving wedges. Sprinkle with additional chopped parsley.
This Mushroom Tart recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
