To give you some background, when I was a kid I was a painfully picky eater. I mean if it wasn't white or sweet, I probably didn't eat it. However, when I joined the SCA my taste buds experienced some major culture shock. In the SCA, you learn to adapt or you starve. I adapted. In fact, there's a saying. If you go home from an SCA feast hungry, it's your own fault. Which means food is plentiful!
I'm very glad I learned to adapt because I've had some very good food. In fact, some I've sampled has been incredible. Of course there is still stuff I don't like and that's what the "gak" bowl is for. If you don't like it, put it in the "gak" bowl to be tossed later.
In Calontir, there are any number of truly extraordinary cooks. One of them is Mistress Catherine Anne Applebee. She redacts recipes and does all kinds of magical things with food. Today's recipe is MY version of one of her recipes. My version isn't period (which means they wouldn't have used these incredients in the Middle Ages, but I love it anyway).
Mushroom Onion Tart (a la Francesca)
I start with a pre-made pie crust and blind bake it at 425F until just done - don't brown it.
Next cook the following in a skillet:
Heat olive oil.
1 medium to large sweet onion, diced.
1 pkg button or baby bella mushrooms, finely chopped. I leave off the stems.
salt and pepper to taste
minced garlic to taste
desired spices ** (more about these later)
Cook the entire tasty mess until tender and the onions are translucent. Let cool.
In a bowl mix:
3/4 c. sour cream
3 eggs lightly beaten
1 scant teaspoon nutmeg
minced garlic to taste (yes, I LIKE garlic)
1 T chives (or other herb**) to taste
1 8 oz. pkg of grated cheddar cheese (I prefer sharp or extra sharp)
salt and pepper
Mix together the sour cream, eggs, herbs, nutmeg, salt & pepper. Combine with the cooled mushroom and onion mixture. Add the cheese last. (Yes, I said nutmeg. It makes the dish. Really!)
Pour into the pie crust and bake for 20-30 minutes at 425F until set and lightly brown. The middle should NOT jiggle like Jello.
What emerges is a tart fit for a King. Queen. Lady. Or just me.
**Note: I discovered the most AMAZING ready to use herb...stuff. It is called Gourmet Garden Italian Seasoning Herb Blend. It squeezes like green toothpaste and looks less than appetizing but it smells like heaven! And it tastes like it too!