Asparagus and Shiitake Mushroom Tart with Polenta Crust | Recipe | Mushroom tart, Stuffed mushrooms, Tart
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Asparagus and Shiitake Mushroom Tart with Polenta Crust Martha Stewart Asparagus Tart, Roasted Mushrooms Polenta, Wild Mushroom Polenta, Herb-seasoned Polenta Recipe, Herb-seasoned Mushroom Polenta, Mushroom Tart, Bojon Gourmet, Corn Grits, Truffle Salt

Asparagus and Shiitake Mushroom Tart with Polenta Crust

1 rating
· 1hr 30min · Vegetarian, Gluten free · 6 servings
A delicious savory tart made with seasonal asparagus.
Pam Dobbs
Pam Dobbs

Ingredients

Produce
• 8 oz Asparagus spears
• 6 oz Shiitake mushrooms
Refrigerated
• 2 Egg, large
Pasta & Grains
• 1 cup Polenta
Baking & Spices
• 1/2 tsp Black pepper, freshly ground
• 1/2 tsp Sea salt, fine
• 3 big pinches Truffle salt
• 1/4 tsp Truffle salt or fine sea salt
Oils & Vinegars
• 1 tbsp Olive oil
Dairy
• 1 tbsp Butter, unsalted
• 3 oz Feta cheese
• 1 cup Parmesan, grated
• 1/2 cup Whole milk
• 1/2 cup Whole milk greek yogurt
Liquids
• 2 1/2 cups Water

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