MMMmonday - Wild Mushroom and Asparagus Tart (and recipe linky)

I'm still on a total Asparagus kick here... it's on sale and plentiful for such a short time, so I'm taking advantage!  Plus, it's one of hubby's favorite veggies, so I try to incorporate it in as much as I can.  This dish combines two of his favorites the asparagus and mushrooms - yummo!


This elegant dish would also feel right at home on the table at a fancy brunch or luncheon - it comes from one of my favorite sources too - The Chef at wwrecipes.com

Wild Mushroom and Asparagus Tart

1 Tbs (15 ml) butter
2 tsp (10 ml) finely chopped shallot
12 oz (350 g) chopped mushrooms, wild if available
6 stalks asparagus, chopped
1/2 cup (125 ml) white wine or chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground black pepper to taste
1 tsp (5 ml) chopped fresh parsley
4 - 4 to 5 inch (10 to 12 cm) tart shells,
or one 8 to 10 inch (20 to 25 cm) tart shell
Heat the butter in a saute pan and cook the shallots overmoderate heat until translucent. 

1. Add the mushrooms and asparagus and cook until the moisture has evaporated. 
2. Add the wine or chicken broth and stir to dissolve the brown particles in the bottom of the pan. 
3. Cook until the liquid is reduced to about 2 tablespoon (30 ml). 
4. Add the cream and heat until it thickens a little. 
5. Fill the tarts with the mushroom mixture and place on a baking sheet. 
6. Bake in a preheated 350F (180C) for 20 to 25 minutes, until the tart shells are browned. 

Serves 4 to 6.




And now, link up your favorite recipes this month: