PKD Recipes

Ingredients
It is best to bake this in a small 2 inch x 3 inch custard cup
1 Tablespoon of olive oil for the pan
2 cups of mushrooms
⅓ purple onion finely choppeed
1 clove garlic finely minced
Fresh thyme leaves from one sprig
1 cup of red wine
Corn meal crust
½ cup corn meal
¼ teaspoon of Himalayan Pink salt
1 teaspoon of baking soda
¼ cup of almond milk or rice milk
Preparation
Heat the oil in a fry pan on medium heat. Add the chopped onion, a finely diced garlic clove, a strand of thyme leaves; sauté until soft. Add the mushrooms and wine. Turn heat very low and allow it to barely simmer for 15 minutes to evaporate the alcohol while infusing the mushrooms with wine flavor. Add water if necessary. Season. Pour the mushroom mixture into two small ramekins. Add water sufficient to emmerse the mushrooms in a broth. Heat the oven to 350º. In the same fry pan that you cooked the mushrooms, add ½ cup of corn meal, salt, baking soda and the almond milk. Knead together and flatten into two rounds. Place the rounds on top of the mushroom filled ramekins. Use a ramekin about 3 inches wide x 2 inches tall.

Bake for 25 minutes in a 350º oven. Invert the mushroom tart on a plate so the crust is on the bottom. Serve with a thin lemon slice. If you wish reserve some of the mushroom misture for a sauce to go over the tart. Heat any remaining mushrooms on the stove top and put in a blender with a little water. Season and pour over the mushroom tart before serving.