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1
Preheat oven to 350 degrees F.
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2
Put the shiitakes into a medium saucepan with cold water to cover.
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3
Bring to a boil over medium heat.
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4
Reduce the heat and simmer for 15 minutes or until softened.
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5
Drain and cool.
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6
Remove stems and slice mushrooms 1/4-inch thick.
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7
Set aside.
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8
Put the portobellos and white mushrooms in a colander and rinse well.
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9
In a large skillet over medium heat, melt the butter over medium heat.
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10
Add the onion and cook until translucent, about 10 minutes.
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11
While the onion is cooking, slice the portobellos and white mushrooms and add them to the pan.
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12
Add the fresh thyme, dried thyme and dried basil.
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13
Season with salt and pepper.
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14
Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down.
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15
Add the shiitakes, red wine and tomato paste and simmer until thickened.
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16
Spoon into the partially baked Cornmeal Peppercorn Crust and bake for 20 minutes.
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17
Serve with Sage Whipped Cream.
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18
1 cup all-purpose flour
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19
3/4 cup yellow cornmeal
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20
2 teaspoon salt
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21
2 teaspoons coarsely ground black pepper
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22
6 ounces unsalted butter, chilled
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23
3 tablespoons ice water
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24
Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade.
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25
Pulse until mixed.
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26
Cut the butter into small pieces and add to the flour mixture.
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27
Pulse until the mix resembles coarse meal.
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28
Add the ice water and pulse again until the dough begins to form.
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29
Turn out onto a floured surface and knead a few times just to make sure everything is incorporated.
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30
Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around.
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31
Chill the crust for 20 minutes.
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32
Preheat the oven to 375 degrees F.
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33
Line the crust with foil and fill with pie weights, raw rice or dried beans.
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34
Bake the crust on the lower rack of the oven for 10 minutes.
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35
Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry.
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36
Remove from the oven and let cool before filling.
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37
1/2 cup heavy cream
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38
1/4 teaspoon orange zest
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39
3/8 teaspoon ground sage
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40
2 fresh sage leaves, finely chopped
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41
1/8 teaspoon kosher salt
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42
Generous pinch ground white pepper
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43
Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken.
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44
Add the rest of the ingredients and continue to beat until soft peaks form.
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45
Serve with tart.
