Mushroom Tart in Potato Crust tart for 2

[Guest guest]

This sounds good, but what does the feta cheese do?   Does it melt into other

juices and make sauce or stay distinct?

My husband cannot get past the smell of feta cheese and will not eat anything

with it.  What would you suggest substituting or just leave it out, or what.  

Ka tie 

 

--- On Sat, 8/23/08, Mari 84 <mari8484 wrote:

 

Mari 84 <mari8484

Mushroom Tart in Potato Crust tart for 2

gourmet-recipes-for-1-or-2

Saturday, August 23, 2008, 4:53 AM

 

 

 

 

 

 

Mushroom Tart in Potato Crust

 

2 cups frozen shredded hash brown potatoes

2 green onions, sliced, divided

1 tbsp. grated Parmesan cheese, divided

1/4 tsp. pepper, divided

2 eggs, beaten, divided

1 1/2 tsps. olive oil

1 1/2 cups assorted mushrooms, such as white, crimini, shiitake and/or oyster,

sliced

1/4 cup crumbled feta cheese

1/4 cup milk

1/2 tsp. fresh thyme leaves, finely chopped, or 1/4 tsp. Italian seasoning

 

Combine potatoes, half the green onions, half the Parmesan cheese and half the

pepper in large bowl. Stir in half the eggs and mix until well blended.  Coat

8-inch tart pan (with removable bottom) with butter-flavored nonstick

cooking spray. Spread potato mixture evenly on bottom and up sides of pan. 

Place tart on baking sheet and bake in preheated 475 degree oven 12 minutes or

until golden brown. Remove from oven. Reduce oven temperature to 375 degrees. 

Heat oil in large skillet over high heat.  Add mushrooms and cook three minutes;

remove from heat.  Stir in feta cheese, milk, thyme and remaining green onions,

Parmesan cheese, pepper and eggs.  Pour mushroom mixture into potato crust.

Serves 2.

 

 

[Guest guest]

Katie, this isn't my recipe but I would say the feta is used for flavor. I

can't see why you couldn't sub with your favor sharp cheese, say cheddar or a

pepper jack. I usually us a veg pepper jack in recipes calling for feta.

Donna

Sent via BlackBerry from T-Mobile

 

 

Katie <cozycate

 

Sat, 23 Aug 2008 10:27:21

 

Re: Mushroom Tart in Potato Crust tart for 2

 

 

This sounds good, but what does the feta cheese do?   Does it melt into other

juices and make sauce or stay distinct?

My husband cannot get past the smell of feta cheese and will not eat anything

with it.  What would you suggest substituting or just leave it out, or what.  

Ka tie 

 

--- On Sat, 8/23/08, Mari 84 <mari8484 wrote:

 

Mari 84 <mari8484

Mushroom Tart in Potato Crust tart for 2

gourmet-recipes-for-1-or-2

Saturday, August 23, 2008, 4:53 AM

 

 

 

 

 

 

Mushroom Tart in Potato Crust

 

2 cups frozen shredded hash brown potatoes

2 green onions, sliced, divided

1 tbsp. grated Parmesan cheese, divided

1/4 tsp. pepper, divided

2 eggs, beaten, divided

1 1/2 tsps. olive oil

1 1/2 cups assorted mushrooms, such as white, crimini, shiitake and/or oyster,

sliced

1/4 cup crumbled feta cheese

1/4 cup milk

1/2 tsp. fresh thyme leaves, finely chopped, or 1/4 tsp. Italian seasoning

 

Combine potatoes, half the green onions, half the Parmesan cheese and half the

pepper in large bowl. Stir in half the eggs and mix until well blended.  Coat

8-inch tart pan (with removable bottom) with butter-flavored nonstick

cooking spray. Spread potato mixture evenly on bottom and up sides of pan. 

Place tart on baking sheet and bake in preheated 475 degree oven 12 minutes or

until golden brown. Remove from oven. Reduce oven temperature to 375 degrees. 

Heat oil in large skillet over high heat.  Add mushrooms and cook three minutes;

remove from heat.  Stir in feta cheese, milk, thyme and remaining green onions,

Parmesan cheese, pepper and eggs.  Pour mushroom mixture into potato crust.

Serves 2.

 

 

[Guest guest]

We use a lot of veg pepper jack, too.  I may use that.

Katie 

 

--- On Sat, 8/23/08, thelilacflower <thelilacflower wrote:

 

thelilacflower <thelilacflower

Re: Mushroom Tart in Potato Crust tart for 2

" Vegetarian Group "

Saturday, August 23, 2008, 11:43 AM

 

 

 

 

 

 

Katie, this isn't my recipe but I would say the feta is used for flavor. I can't

see why you couldn't sub with your favor sharp cheese, say cheddar or a pepper

jack. I usually us a veg pepper jack in recipes calling for feta.

Donna

Sent via BlackBerry from T-Mobile

 

 

Katie <cozycate >

 

Sat, 23 Aug 2008 10:27:21

<>

Re: [vegetarian_ group] Mushroom Tart in Potato Crust tart for 2

 

 

This sounds good, but what does the feta cheese do?   Does it melt into other

juices and make sauce or stay distinct?

My husband cannot get past the smell of feta cheese and will not eat anything

with it.  What would you suggest substituting or just leave it out, or what.  

Ka tie 

 

--- On Sat, 8/23/08, Mari 84 <mari8484 > wrote:

 

Mari 84 <mari8484 >

[vegetarian_ group] Mushroom Tart in Potato Crust tart for 2

gourmet-recipes- for-1-or- 2

Saturday, August 23, 2008, 4:53 AM

 

 

 

 

 

 

Mushroom Tart in Potato Crust

 

2 cups frozen shredded hash brown potatoes

2 green onions, sliced, divided

1 tbsp. grated Parmesan cheese, divided

1/4 tsp. pepper, divided

2 eggs, beaten, divided

1 1/2 tsps. olive oil

1 1/2 cups assorted mushrooms, such as white, crimini, shiitake and/or oyster,

sliced

1/4 cup crumbled feta cheese

1/4 cup milk

1/2 tsp. fresh thyme leaves, finely chopped, or 1/4 tsp. Italian seasoning

 

Combine potatoes, half the green onions, half the Parmesan cheese and half the

pepper in large bowl. Stir in half the eggs and mix until well blended.  Coat

8-inch tart pan (with removable bottom) with butter-flavored nonstick

cooking spray. Spread potato mixture evenly on bottom and up sides of pan. 

Place tart on baking sheet and bake in preheated 475 degree oven 12 minutes or

until golden brown. Remove from oven. Reduce oven temperature to 375 degrees. 

Heat oil in large skillet over high heat.  Add mushrooms and cook three minutes;

remove from heat.  Stir in feta cheese, milk, thyme and remaining green onions,

Parmesan cheese, pepper and eggs.  Pour mushroom mixture into potato crust.

Serves 2.