(serves 4)
4 cloves garlic, roughly chopped
1 sweet white onion, roughly chopped
3 tbsps butter
1 pound portobello mushrooms, roughly chopped
4 cups beef stock (commercial works fine)
1/2 tsp dried thyme leaves
1/2 cup whole milk
1/2 cup light or single cream
fresh black pepper and salt to taste
In a heavy saucepan, saute the garlic and onion in the butter till soft, then stir the mushrooms in the mixture until coated with butter. Cover with the beef stock and simmer high until soft, about 20 minutes. Puree with a hand blender and sprinkle with thyme, then stir in milk and cream, and season to taste. Be careful with the salt; commercial stock is quite salty already. Enjoy.
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Crustless Crab Tart with Goat Cheese and Fresh Thyme
(serves 6 as a main course)
1 tbsp butter
1 bunch scallions, thinly sliced
1 pound fresh white crabmeat
8 ounces goat cheese, crumbled
1 tbsp fresh thyme leaves
1 pint heavy cream
6 eggs
fresh ground black pepper and sea salt to taste
This tart was crustless by accident! I approached the cooking of dinner far too late to make pastry, and my mother-in-law convinced me that we could simply put all the fillings into a cheesecake tin with a removable bottom. So we did.
Butter the bottom and sides of the springform pan. Scatter the scallions on the bottom. Scatter the lobster and the goat cheese and thyme leaves over the scallions.
Beat together the cream and eggs and mix in the pepper and salt. Pour over the other ingredients in the tin.
Bake at 300F/160C for 20 minutes, then turn heat up to 350F/180C for a further 40–45 minutes. Watch carefully and take out just as soon as the filling in the center stops wobbling when touched lightly. Cool slightly or completely before serving. This tart was even better very cold next day, but it needed a bit of extra seasoning. Serve it with a crisp, bitter arugula salad and…
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