Calf Liver And Oyster Mushroom Tart

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• pastry for double-crust deep dish pie, unbaked
• 2 tablespoons butter
• 1 lb calf liver, chopped in 1-2 inch pieces
• 8 ounces oyster mushrooms, cleaned and chopped
• 1 1/2 teaspoons balsamic vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup cream
• 1 tablespoon cornstarch
• 1 egg, beaten

Recipe

• 1 pre-heat oven to 350°f.
• 2 heat butter in a skillet and add the liver; saute for about 3 minutes, or until all pieces are browned.
• 3 add the mushrooms and allow to saute 3-5 minutes, until mushrooms are softened, and most of the liquid has evaporated.
• 4 add the vinegar, mustard, salt, pepper and cream to the mixture; allow to cook and when it has reached a steady simmer again, carefully sprinkle the cornstarch in and mix until it is thoroughly combined and the sauce has thickened.
• 5 remove from heat and allow to cool (as long as it takes you to roll out the pastry).
• 6 divide the pastry crust in half; roll out half and line the piepan or tartform.
• 7 pour the liver mixture in the piepan; brush the crust edges with the beaten egg.
• 8 roll out the remaining crust and cover the tart; pinch and seal edges, then remove extra dough.
• 9 cut a few vents in the top with a knife, then brush with beaten egg.
• 10 bake for approximately 25 minutes, or until nicely browned.