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1
In a 10- to 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened.
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2
Add minced white and shiitake mushrooms, Worcestershire sauce, and salt and pepper to taste and cook mixture over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated.
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3
Add vinegar and Sherry and boil until all liquid is evaporated.
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4
Transfer mixture to a bowl and cool.
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5
Whisk in cream, egg, and salt and pepper to taste.
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6
Filling may be made 2 days ahead and chilled, covered.
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7
On a lightly floured surface roll out pastry into a 16- by 10-inch rectangle and fit it into a 13 3/4- by 4-inch tart pan with a removable fluted rim.
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8
(Alternatively, use a 9-inch round tart pan with a removable fluted rim.)
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9
Roll a rolling pin over pastry to trim it flush with top of rim.
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10
Very lightly prick bottom of shell with a fork and spread filling evenly in shell.
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11
Preheat oven to 425F.
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12
with a baking sheet set on lowest rack.
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13
Thinly slice white mushrooms.
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14
Holding a knife at a 45F.
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15
angle, thinly slice shiitakes.
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16
Trim enoki-dake mushrooms to 2-inch lengths and arrange each type of mushroom decoratively on filling, overlapping them.
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17
Brush mushrooms gently with lemon juice.
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18
Bake tart on heated baking sheet in oven 20 to 25 minutes, or until filling is set and pastry is golden.
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19
Transfer tart in pan to a rack and cool to warm or room temperature.
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20
Remove rim before serving.
