Get Cooking: Savory Portobello Mushroom & Goat Cheese Tart

Get Cooking: Savory Portobello Mushroom & Goat Cheese Tart
to get cooking and we’re at the chef’s academy. joing me today is chef joseph ewett with richard’s kitchen in franklin. welcome. >> thank you. good morning. >> tell us what you’re preparing. >> today, we’ll be doing a portabello mushroom tart. it’s kind of reminiscent of the quiche, but it’s only got a little bit of egg in it to bind it. >> show us what we have to do. >> we have a frozen pie shell. we’re going to go ahead and pop this in the moven. so we have our tart shell in the oven toasting up. and we’ll add a little bit of butter to the pan. it will brown just slightly. and we’re going to add some chopped shallots. we’re going to have some diced red bell pepper. and now for our mushrooms, these are portabello mush rooms. you just take the stem off, slice them in half, and dice them up finely. now that the mushrooms have cooked a little bit, we’ll put white wine in there, and deglaze



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