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Ingredients
- Tart Pastry
- 1 pound mushrooms
- juice of 1 lemon
- 5 tablespoons butter
- 5 tablespoons flour
- 3/4 cup chicken or veal stock
- pinch of thyme
- pinch of powdered bay leaf
- 1/2 cup heavy cream
- 2 egg yolks
- salt
- pepper
Details
Servings 6
Preparation
Step 1
Make the pastry in advance and let it rest. When it has rested, roll out to ½ inch thickness. Cut a large round of pastry and line a tart or pie tin. Prick the bottom of the tart with a fork so that it will not swell during the baking. Bake 15 minutes at 400°F. Do not remove the baked tart from the tin but cool to lukewarm.
Meanwhile, trim, wash, and dry the mushrooms. Cut them in thin slices and put them in a saucepan with the lemon juice. Shake the pan so that the lemon juice will penetrate all the mushrooms. Add 3 tablespoons of butter. Sauté 4 to 5 minutes. Remove from the heat.
Heat 2 tablespoons of butter in a small saucepan and stir in the flour with a wooden spoon. Add the chicken or veal stock and whisk until blended. Season with salt, pepper, and the herbs. Lower the heat and beat in a combination of cream and egg yolks, seasoned with salt and pepper.
Put the well-drained mushrooms in a saucepan. Add the sauce and reheat gently. Do not boil. Pour the mixture into the hot tart and serve immediately.
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