The mushroom boom - includes recipes

Sunset, March, 1996 by Betsy Reynolds Bateson

Per 1/4 cup drained mushrooms: 48 cal., 73% (35 cal.) from fat; 1.3 g protein; 3.9 g fat (0.6 g sat.); 3.1 g carbo.; 19 mg sodium; 0 mg chol.

Mushroom Torte

Cooking time: 45 minutes Prep time: 15 minutes, plus at least 1 1/2 hours for chilling crust Makes: 12 to 14 first-course servings

10 tablespoons cold butter About 2 cups all-purpose flour About 2/3 cup ice water 2 tablespoons ground walnuts 1 recipe Bertolli's Mushroom Melange (see page 124), cooled 1 large egg 2 teaspoons milk or whipping cream

1. Cut butter into 1/4-inch cubes. In a mixing bowl, combine butter with 2 cups flour, coating all pieces. Add 1/3 cup water. Using a pastry blender or 2 knives, cut through mixture until butter pieces are reduced to 1/8 inch. Pour 1/3 cup more water over dry portions of dough; continue to cut in until all flour is damp and pastry sticks together. If needed, add more water to dough, 1 tablespoon at a time,

2. Gather dough by hand, and divide in half. Gently press into two 5-inch disks. Wrap each in plastic; chill at least 1 1/2 hours before rolling. If not using within 2 days, freeze airtight up to 1 month (thaw in refrigerator overnight before using).

3. On a lightly floured board, roll out one disk into a 12-inch circle. Arrange on a parchment-lined 12- by 15-inch baking sheet. Combine walnuts with 1 tablespoon flour; sprinkle evenly over pastry, leaving about a 1 1/2-inch border. Spoon cooled mushroom filling evenly over walnuts, then fold pastry edge up and over filling.

4. On floured board, roll out second disk to fit over top of tart (about 11 in.). Beat together egg and milk; brush a little over edge of bottom crust. Lay top crust over filling; press edges to bottom crust to seal. Brush top evenly with remaining egg mixture (you may have a little left over). Cut several slits to release steam. Bake in a 400 [degrees] oven until golden brown, about 45 minutes. Let cool 10 minutes before serving. Chill leftovers airtight up to 2 days; reheat in a 400 [degrees] oven for 15 to 20 minutes.

Per serving: 223 cal., 61% (135 cal.) from fat; 5.4 g protein; 15 g fat (7.4 g sat.); 18 g carbo.; 198 mg sodium; 50 mg chol.

Roasted Mushrooms with Fresh Corn Polenta

Cooking time: About 25 minutes

Prep time: About 20 minutes

Notes: Portabellas are striking because of their size, but shiitake, oyster, and even button mushrooms work well.

Makes: 4 servings

4 portabella mushrooms (each 5 1/2 in. wide) or 8 portabella mushrooms (each 3 in. wide), about 1 1/2 to 2 pounds; or 18 shiitake mushrooms (about 3/4 lb.); or 1 pound oyster or button mushrooms

Nonstick cooking spray

3 tablespoons balsamic vinegar

1 tablespoon olive oil

4 cups chicken or vegetable broth

1/2 cup minced onion

1/4 cup polenta

4 cups fresh corn kernels (about 4 large ears) or frozen corn kernels Parsley sprigs, balsamic vinegar, and salt

1. Rinse mushrooms; trim and discard stems from portabellas or shiitakes. Lay caps on paper towels to drain. Meanwhile, lightly coat a 10- by 15-inch baking pan with nonstick cooking spray.