The combination of asparagus and mushrooms is one of my favorites. Their flavors and textures seem to work so well together. I like to sauté them together and mix with cooked pasta, grated Parmesan cheese and good olive oil, or serve with polenta.
But when I saw these wonderful King Oyster mushrooms at the store, I thought it would be a shame to just chop them, so I’ve decided to use their unique shape with whole asparagus in this tart, which is very quick and easy to assemble and is just perfect for brunch.
As is the case with most dishes that contain a few ingredients and do not rely on cooking expertise, the result depends heavily on the quality of the ingredients.
Make sure to start with good quality puff pastry (preferably homemade with butter (also available online), or at the very least one that is made with non hydrogenated oil), add to it fresh Asparagus, mushrooms and goat cheese, and your dish will be a hit.
Makes: 6
Prep time: 20 minutes
Baking time: 20 minutes
Ingredients:
4-5 each (6 oz, 170 grams) King Oyster mushrooms
3 Tbs olive oil
Salt to taste
Freshly ground 4 pepper mix
1 bunch (1 lb, 450 grams)) Asparagus
¼ cup water
1 lbs (455 grams) good quality puff pastry sheet (10”x15”, 25cmx38 cm)
6 thin slices (about 3 oz, 90 grams) Swiss cheese
4 oz (115 grams) fresh garlic and herbs goat cheese
1 Tbs chopped red jalapeno pepper
1. Preheat the oven to 420F (215C).
2. Cut the mushrooms in half, lengthwise. Cut each half, lengthwise, into 2-3 sections. Heat 1 Tbs of the olive oil in a pan on medium heat, and add the cut mushrooms. Sprinkle with salt and pepper and fry gently on all sides for 1-2 minutes. Take off the heat and bring to room temperature.
3. Cut off about 1” (2.5cm) of the asparagus ends and place in a large pan, in one layer. Add the water and sprinkle with salt. Cover the pan and bring to a boil on high heat. Lower the heat to medium and let steam for 1-2 minutes, until the asparagus is bright green, tender but still firm. Place on paper towels and bring to room temperature.
4. Line a 12”x8” (20cm x 30cm) baking pan with the rolled dough, pressing the edges of the dough to the sides of the pan, to create a rim. Prick the dough all over with a fork.
5. Layer the Swiss cheese slices over the dough and add the asparagus and the mushrooms. Crumble the goat cheese on top. Scatter the red jalapeno, drizzle 1 Tbs olive oil and sprinkle with a bit more salt and pepper.
6. Bake for about 20 minutes, until the dough is puffed and golden, starting in the lower part of the oven for the first 10 minutes and finishing in the upper part of the oven.
7. Take out of the oven and let rest in the pan for 2-3 minutes, before carefully transferring to a large cutting board. Portion with a large, sharp knife, drizzle the remaining 1 Tbs olive oil on top and serve.
Those mushrooms look amazing! The whole tart looks delicious. So fresh and vibrant!
LikeLike
Thank you Sam!
The King Oyster mushrooms are really amazing and have a very special flavor and texture. I was so glad to have found them. 🙂
LikeLike
Looks fantastic! I’ve never noticed king oyster mushrooms in the store before – I’ll have to seek them out. I imagine the two cheeses you used really make this flavorful. The asparagus farm up the road from should be opening in the next month or so…therefore, I’m bookmarking this recipe to save for the farm fresh spears. Delicious offering!
LikeLike
Thank you Nancy!
The good thing about this tart is you can use other cheeses or mushrooms. The King Oyster mushrooms are not always available, but they are really worth looking for, as the stem has a very unique texture and flavor that resembles scallops. If you can’t get them, than you can use cleaned large Portabela caps cut lengthwise. And fresh asparagus from the farm will definitely add so much more flavor! Hope you’ll make the tart and enjoy it. 🙂
LikeLike
The tart looks wonderful. I can almost smell it! I have asparagus that is almost ready for picking so this tart will be my first use of this season’s crop.
LikeLike
Thank you Philip! I’m glad you liked the idea.
I’m sure that with your homemade puff pastry and the very fresh asparagus from the garden your tart will be even tastier than mine! 🙂
LikeLike
Now this is what serious food cooked by a professional chef looks like. Fabulous, Chef Ronit! I know my family would love this, including my mushroom-aversed son. Err…maybe he would pick off the mushrooms. Speaking of which, I’ve seen these mushrooms before but have never tried them. All stalks and very little caps. Do you find the stalks to be tender? Not like shiitake?
LikeLike
Thank you Angie for your kind comment. 🙂
Unlike in most mushrooms, the King Oyster mushroom’s stem is succulent and tasty. It’s great to cut it into circles and use as vegetarian substitute to scallops. 🙂
LikeLike
Just what I needed to see. I have such a craving for asparagus. Lovely idea.
LikeLike
Glad to be of help! 🙂
LikeLike
Oh this is the dinner I wanted! I’ve tried the king oyster just a couple of times, I really liked them. They are really versatile, don’t they? the match with asparagus and goat cheese had to be great!
LikeLike
Thank you!
I too liked the King Oyster mushrooms – they are indeed versatile, and very flavorful.
The whole combination worked out really well – enough to want me make it again. 🙂
LikeLike
i want it! im so hungry! =P
LikeLike
Come over then, I promise to make this and more! 🙂
LikeLike
This looks great Ronit! And good to learn about King Oyster mushrooms – I was not familiar with them until now 🙂 And I have never tried asparagus with mushrooms either. That needs to be rectified now. 🙂
LikeLike
Thank you Indu!
The Oyster King mushrooms are also quite a late discovery for me too – they are not as available as other types of mushrooms. But their special flavor and texture are worth looking for.
I hope you’ll find them and enjoy the results. 🙂
LikeLike
yes thank you. I love to learn about new ingredients with which I can cook:)
LikeLike
Very nice!!! Simple and super tasty!
LikeLike
Thank you! Glad you liked it. 🙂
LikeLike
you are welcome! 🙂
LikeLike
Beautiful, just beautiful!
LikeLike
Thank you Norma! 🙂
LikeLike
I’ve been wanting to try king oyster mushrooms…thank you for the inspiration. Your tart looks great.
LikeLike
Thank you Karen.
I’m glad to be of inspiration and I’m looking forward to reading about your experiments with these special mushrooms. 🙂
LikeLike
This is s wonderful creation, Ronit! I agree with you that mushrooms and asparagus compliment each other so well, though I’ve not seen king oyster mushrooms around here. Coincidentally, I was in a grocery today looking at their mushrooms on display. This time of year, more varieties become available. I’ll be sure too look for them.
LikeLike
Thank you John, I’m glad you liked the idea. 🙂
These mushrooms have become a favorite of mine, and I guess I’m not the only one, as I’ve already seen them in quite a few places. I hope you’ll be able to find them and see if you like them or not. 🙂
LikeLike
wonderful!!!!
LikeLike
Thank you! I’m glad you liked the idea. 🙂
LikeLike
What a gorgeous recipe!
I absolutely have to try it out 🙂
LikeLike
Thank you for your feedback and following my blog. 🙂
I hope you’ll try and enjoy the recipe and will be happy to hear about the results. 🙂
LikeLike
this looks so tasty Ronit!! a great recipe for sure….. 🙂
LikeLike
Thank you Ayesha! 🙂
LikeLike
I always wanted to try King oyster mushrooms. Looks delicious !
LikeLike
Thank you!
Lately they are my favorite mushroom. I buy them whenever I see them at the store. Very tasty! 🙂
LikeLike
Perfect dish for early spring! I love the combination of asparagus and mushrooms, too and will keep your lovely tart recipe in mind.
LikeLike
Thank you! I hope you’ll enjoy it. 🙂
LikeLike
how pretty and elegant and so very tasty
LikeLike
Thank you! 🙂
LikeLike
Hm, this looks great, I love tarts and I love oyster mushrooms! Definitely on my to do list. 🙂
LikeLike
Glad to hear! Hope you’ll enjoy the dish. 🙂
LikeLike
I have to say this is just BEAUTIFUL! The green, red, and white together—just gorgeous!
LikeLike
Thank you! So nice to hear! 🙂
LikeLike
Looks amazing, I’ll try it.
LikeLiked by 1 person
Thank you Viki. I hope you’ll enjoy it. 🙂
LikeLike