This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.”
Ingredients
Wild Mushroom Tartlet
| Tart Shell, 4 inch (10 cm), pre-cooked and browned | 4 each |
| Olive Oil | ¼ cup (32 g) |
| Whole Butter | 6 ounces (113 g) |
| Crimini Mushrooms, medium slice | 8 ounces (226 g) |
| Domestic White Mushrooms, medium slice | 8 ounces (226 g) |
| Oyster or Shiitake Mushrooms | 8 ounces (226 g) |
| Chanterelle or Porcini Mushrooms | 8 ounces (226 g) |
| Yellow Onion, ¼ inch (6mm) dice | 4 ounces (113 g) |
| Shallots, chopped | 2 ounces (56 g) |
| Garlic, fresh chopped | 2 ounces (56 g) |
| Thyme, fresh sprigs | 2 each |
| Masala Wine | 8 ounces (236 mL) |
| Heavy Cream | 8 ounces (236 mL) |
| Manchego Cheese, shredded | 16 ounces (454 g) |
| Whole Egg, whipped | 2 each |
| Kosher Salt | to taste |
| Black Pepper | to taste |
Charred Fennel Sauce
| Fennel Bulb, cleaned and quartered | 2 each |
| Yellow Onion, diced | 8 ounces (226g) |
| Oil | 1 tablespoon (15 mL) |
| Heavy Cream | 8 ounces (236 mL) |
| Kosher Salt | to taste |
| Black Pepper | to taste |
Garnish
Fresh Herb Sprig
Method: Wild Mushroom Tart
- Pre-heat oven to 325 F (162 C)
- Place large sauté pan over high heat, add oil and carefully swirl around the pan.
- Add crimini and domestic white mushrooms; sauté until mushrooms begin to brown.
- Add oyster and chanterelles; continue to cook over high heat.
- Season with salt and pepper.
- Add half of butter to pan, being careful not to burn the butter. Cook mushrooms until caramelized.
- Remove mushrooms and liquid from pan.
- Return pan to heat and reduce to medium-high.
- Add butter to pan and melt; careful not to burn.
- Add garlic, shallots and onions to pan; sauté onions until golden-brown.
- Add thyme; sauté for an additional minute.
- Add masala wine; reduce volume by three quarters.
- Return mushrooms to pan and add heavy cream.
- Bring heavy cream to a boil. Add 12 ounces of manchego cheese.
- Mix well until cheese is melted.
- Remove from heat and set aside to cool.
- When mixture is cooled down to room temperature mix in egg.
- Spoon mushroom mixture into four tart shells, just below rim of the shell.
- Evenly sprinkle remaining manchego cheese on top of each tart.
- Place shell on a sheet pan and place into oven.
- Cook tarts for 25 minutes, or until center is firm.
- Remove from oven and reserve for plating.
Method: Charred Fennel Sauce
- In a stainless steel bowl combine fennel, onions, oil, salt and pepper.
- Toss well covering the fennel and onions well with the oil mix.
- Place the fennel and onions on a pre-heated grill and grill till the fennel and onions are charred.
- Remove from the grill and place into a sauce pot.
- Add heavy cream and heat over medium heat till the mixture comes to a boil.
- Using an emersion blender or food processor puree the mixture till smooth.
- Reserve for service.
Service
Pre-heat flight oven to 225 F (110 C). Add tart and sauce separately into the oven, and heat for 8 to 10 minutes. On a clean plate, spoon the warmed fennel sauce across the plate. Place completed mushroom tart on top of sauce a little off-center. Garnish with fresh herb sprig.
Questions?
If you have any questions about in-flight catering, contact weborders@airculinaire.com.
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