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Dining

[Recipe]

Serve STK’s mushroom tart as your Thanksgiving side dish

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Canned cranberry sauce? You can do so much better … try STK’s savory mushroom pot pie.

Mashed potatoes. Cranberry sauce. Green bean casserole. Boring. Shake up your Thanksgiving dinner with something fresh that still feels hearty and homey: a mushroom pot pie. This dish is a favorite side at Cosmopolitan’s sexy steakhouse STK, and it’ll fit perfectly on your holiday table, too.

Mushroom tart

(serves 2-4)

Ingredients:

For the pie crust:

1½ cups flour

1 cup butter

½ cup water

pinch of salt

For the filling:

1 cup hen of the woods mushrooms

1 cup crimini mushrooms

1 cup shiitake mushrooms

1 cup oyster mushrooms

1 qt. heavy cream

¼ cup shallots, minced

1 tbsp. garlic, minced

½ cup brandy

½ cup white wine

1 tbsp. thyme, chopped

1 tbsp. parsley, chopped

1 egg, beaten

olive oil or truffle oil

salt and pepper to taste

Method: To make the pie crust dough, knead butter and flour together and drizzle in water until fully incorporated. Roll out to 1/8-inch thick and cut into 2½-inch diameter circles.

To make the filling, brown all mushrooms in a pan and add shallots and garlic. Deglaze pan with wine and brandy and reduce. Add cream and reduce further, adding 1 tbsp. roux (flour and water) to thicken if necessary. Strain mushroom mixture of additional liquid.

In a 9-inch or smaller ceramic pie dish, place bottom layer of pie crust. Add mushrooms and drizzle in some oil, and sprinkle the herbs and salt on top. Add top layer of pie crust and fold over edges, the brush the dough with egg and sprinkle with salt. Bake at 400 degrees for approximately 12 minutes or until golden brown.

STK Cosmopolitan, 698-7990. Sunday-Thursday, 5-11 p.m.; Friday & Saturday, 5 p.m.-midnight.

Tags: Dining
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Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

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