I think I have told you about my book club, we meet for dinner once a month and always cook something inspired by the book. Last week I made this Cremini mushroom crostata. Cremini mushrooms are simply white button mushrooms allowed to grow a bit longer, so they have a bit more texture and flavor. We had just finished reading a book called "Circling the Sun" about a woman living in Kenya around the turn of the last century. In one of the chapters, she threw a party and made a mushroom crostata. A crostata is a rustic, free-form tart, usually filled with fruit but veggies work well too! It was actually easy to make the crust in the food processor and easy to handle so don't be intimidated. I served this as an appetizer but it would also be delicious as a light lunch dish served with a simple green salad.
Cremini Mushroom, Roasted Garlic, Fontina & Thyme Crostata
First, make the dough (it has to chill for an hour or make it a day ahead) and then get the garlic roasting.
3/4 c all purpose flour
3/4 c (6 oz) cold butter, diced
1/2 t salt
1/4 c ice cold water (you will add 1/8 c first and more as needed)
1 egg (for egg wash)
Preheat the oven to 400 degrees. Mix flour and salt in a food processor. Add cold butter and pulse until sandy. Add 1/8 cup cold water. Mix or pulse until dough begins to form. Add more water as needed until dough forms. Gather dough, flatten into a pancake, wrap in plastic wrap and freeze for one hour or refrigerate over night. Flour surface and roll out dough to a 1/8 inch thick round (won't be perfect, this is rustic!). It will be thinner than you think necessary, but this makes for a great crust. Roll the edges of the crust inward a few times to form a proper edge. Place dough on cookie sheet. Cover dough with a piece of aluminum foil, add weights or dry beans, and cook for 10 minutes. Remove from oven, remove foil and weights, poke all over the bottom with a fork and bake for 7 minutes. Beat egg. Coat entire dough in egg wash and bake for 3 minutes. Remove from the oven to cool for 10 minutes.
8 medium sized cloves of garlic, whole & unpeeled
1 T extra virgin olive oil
Pre-heat oven to 350 degrees. Wrap garlic cloves in aluminum foil and drizzle with oil. Throw in some fresh thyme stalks and bake for 40 minutes, until soft. Cool. Peel garlic cloves and spread the soft roasted garlic over the bottom of the crust in a light even layer.
1 lb Cremini mushrooms (you could mix in some wild ones too, if you like)
1 T fresh thyme leaves stripped from their stem
4 oz Italian fontina cheese, shredded (any soft, melting cheese with good flavor works)
2 T butter
Salt and pepper to taste
1 T extra virgin olive oil
After you have prepared the crust with the roasted garlic spread, raise the oven temperature to 425 degrees. Clean, trim, and chop mushrooms and stems. Put the mushrooms aside in medium size bowl. Drizzle 1 T olive oil over mushrooms, add a large pinch of salt, and toss. Melt butter in large sauté pan until sizzling and then add the mushrooms. Sprinkle with half of the thyme leaves. Cook over medium to medium high heat until all liquid is absorbed, about ten minutes. Toss in the rest of the thyme, a big dash of salt and pepper and cook for a minute. With a slotted spoon remove mushrooms from the pan. Put back into medium sized bowl. Let cool for ten minutes. Add shredded cheese and combine. Spread mushrooms and cheese evenly across the garlic schmeared crust. Return to oven and cook 10 minutes or until edges are golden brown. Let cool for a few minutes and serve. This is also great at room temperature or the next morning cold from the fridge.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"