Flakey tart shells filled with sweet potato or pumpkin puree and topped with grilled or fried mushrooms.

I came across a picture for a beautifully plated, grilled ‘Hen of the Woods‘ (aka Maitake) mushroom months ago. These are inexpensive where I live and so I started grilling them. Maitake have a wonderful mouthfeel and are full of umami; I wanted to turn them into a healthy, inexpensive meal, and so started making them into tarts. Here the tarts are put on a puree of sweet potato or winter melon (I use Japanese kabocha) to fix the mushrooms into place in the tart while adding a new texture and layer of flavors.

For the Mushrooms

Size varies by location. Any mushroom will work but we enjoy maitake and shimeji mushrooms because they grow as a unit and are much easier to shape because of it.

Directions

1. In a well oiled iron fry pan, layer your mushrooms.
2. Salt to taste.
3. Cover them with something heavy (such as a smaller fry pan) and put them on high heat for five minutes and check. They will be fully cooked. Cook them to your desired color and texture.
4. Flip the mushrooms and cook till they reach the color and texture you want

Sweet Potato Filling

Sweet potatoes are delicious in savory dishes. A steamed sweet potato has more moisture and, in my experience, is easier to work with. But you can make a delicious filling with a baked sweet potato.

Ingredients

• 1 large sweet potato (about 400 -600 grams), steamed or roasted.
• Salt to taste

(optional ingredients)

• Up to ¼ butter or up to ¼ cream
• ½ tsp cumin or ½ tsp each thyme and tarragon
• 1 tsp lemon juice
• Up to ¼ cup chopped walnuts

Directions

1. Puree the sweet potato in a food processor with the salt and any combination of options ingredients (except the walnuts) and process until smooth.
2. Mix in the optional walnuts, if using, after the sweet potatoes are pureed.
3. Layer the bottom of a tart shell
4. Layer on top of the shell grilled mushrooms and any other roasted vegetables you like.

Winter Squash/Kabocha Puree

If you can not find Japanese squash in your markets, a pumpkin, butternut or other winter squash will do nicely.

• 400 – 600 grams of Winter Squash/Kabocha, steamed or roasted
• Salt to taste

(Optional Ingredients)

• Up to ¼ cup butter
• ¼-½ tsp chilie powder
• roasted garlic (to taste) and ½ tsp thyme
• 1 tsp sherry vinegar
• Up to ¼ cup walnuts

Directions

1. Puree your steamed or roasted squash with salt and whatever combination of the optional ingredients you like (except the walnuts).
2. Mix in the optional walnuts, if using, after the squash is pureed.
3. Layer in the bottom of a tart shell and layer with mushrooms and your favorite roasted vegetables.

After you’ve made your fillings, simply spread one of your fillings into a tart shell and layer the mushrooms on top. I add lots of other roasted vegetables to make pleasing presentations.