"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

MUSHROOM TART IN POTATO CRUST Recipe

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This recipe for MUSHROOM TART IN POTATO CRUST, by , is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 cups frozen, shredded hash browns
6 scallions, sliced
2 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
4 large eggs, beaten
1 tablespoon olive oil
8 ounces assorted mushrooms, sliced (white, cremini, shiitake, oyster - about 3 cups)
1/2 cup crumbled feta cheese
1/2 cup milk
1 teaspoon fresh thyme leaves, finely chopped, or dried Italian seasoning

Directions:
Directions:
Put a baking sheet on middle rack of oven and heat to 475. Spray a 12-inch tart pan with removable bottom, or a 12-inch pizza pan, with butter-flavored nonstick cooking spray.

Combine potatoes, half the scallions, half the Parmesan and half the pepper in a large bowl. Stir in half the eggs and mix until well-blended.

Spread the potato mixture evenly on the bottom and up the sides of the pan. Put the tart on the preheated baking sheet and bake for 10 minutes or until golden brown. Remove from oven.

Reduce oven to 375.

Heat oil in a large skillet over high heat; add mushrooms and saute for 5 minutes. Remove from heat. Stir in the feta, milk, thyme and remaining scallions, Parmesan, pepper & eggs.

Pour the mushroom mixture into the potato crust. Bake for 10 - 15 minutes or until set.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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