Wild Mushroom and Asparagus Tart

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                            FOOD FUNNY
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Thanks to Anna Welander for this groaner:

Remember the rap singer Vanilla Ice? Seems that in a bid for
immortality, he donated a tissue sample to an experimental
laboratory for cloning research. Unfortunately, the sample was
accidentally combined with another tissue sample belonging
to Kareem Abdul Jabar. The result was a Vanilla Ice Kareem clone.

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                            TODAY'S RECIPE
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This elegant dish would also feel right at home on the table at a fancy
brunch or luncheon.

Wild Mushroom and Asparagus Tart

1 Tbs (15 ml) butter
2 tsp (10 ml) finely chopped shallot
12 oz (350 g) chopped mushrooms, wild if available
6 stalks asparagus, chopped
1/2 cup (125 ml) white wine or chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground black pepper to taste
1 tsp (5 ml) chopped fresh parsley
4 - 4 to 5 inch (10 to 12 cm) tart shells, or one 8 to 10 inch (20 to 25
cm) tart shell

Heat the butter in a saute pan and cook the shallots over
moderate heat until translucent. Add the mushrooms and
asparagus and cook until the moisture has evaporated. Add
the wine or chicken broth and stir to dissolve the brown
particles in the bottom of the pan. Cook until the liquid is
reduced to about 2 tablespoon (30 ml). Add the cream and
heat until it thickens a little. Fill the tarts with the mushroom
mixture and place on a baking sheet. Bake in a preheated
350F (180C) for 20 to 25 minutes, until the tart shells are browned.
Serves 4 to 6.
Received on Fri Mar 25 12:13:50 2011