wild chanterelle breakfast tart

I went mushroom hunting. If I allowed myself to use exclamation points on this site, there would be a lot in this post. After two years of living in Portland, I am officially a Pacific Northwesterner. I left the trail, got dirty and freaking foraged for my dinner. Here is my gorgeous creation to prove it: A chanterelle breakfast tart. To be perfectly honest, I was going for a galette but ended up with the flat, open-faced tart (almost pizza-like) configuration. My official taste tester gave this a very strong rating.   

wild chanterelle breakfast tart

what the outdoors can teach you about mindfulness

What surprised and completely delighted me about mushroom hunting was that I experienced the forest in a totally different way than when I’ve been on typical hikes. You are literally forced to pay much closer attention to the details, colors and textures all around you if you want to have any chance at spotting a mushroom.  My life motto is now: “you won’t find any mushrooms unless you pay attention”. If you aren’t really paying attention to the present moment you won’t get the full pleasure out of any activity you are engaged in weather that is a stroll,  chatting with a friend, rocking out to Drake, or eating lunch on a Tuesday.

When you apply this lesson in attention to eating you, can see very quickly how it can enhance your experience. I really don’t want to say ‘look deeply’ at your food, because it sounds pretty cheesy, but that is exactly what I want you to do. Next time you sit down for a meal notice the textures, the details, the colors, and the smell. 

mushroom hunting oregon chanterelle
mushroom hunting oregon
mushroom hunting oregon
mushroom hunting oregon
mushroom hunting chanterelle
wild chanterelle breakfast tart mushrooms

wild chanterelle breakfast tart

7-10 small and medium chanterelle mushrooms* 
1/2 medium red onion chopped into slivers
1 garlic clove minced
1 teaspoon of olive oil
3-5 ounces of spinach
1 cup whole ricotta cheese
1/2 cup shredded sharp cheddar cheese
1 egg
*(swap in your favorite mushrooms if you don't have an afternoon to hike around the pacific northwest scouring the forest for mushrooms)

tart crust
2 cups all-purpose flour
3⁄4 teaspoon salt
6 ounces butter, very cold
1⁄2 cup ice cold water

1. Make the galette crust by first combining the flour and salt. (Pro-tip: keeping the flour and bowl very cold can help with the crust end-result). Cut in the butter using a pastry cutter, until the mixture resembles coarse cornmeal - work as quickly as you can so that the butter does not warm up. Add the ice water and form the dough gently until it comes together - DON'T OVERMIX (#1 pasty rule) Wrap the dough ball in plastic and refrigerate it for at least 30 minutes (or you can be like me and make multiple batches to freeze up to three months)

2. Sautee the garlic and onions in olive oil for about 5 min until soft. Then add in the spinach and mushrooms, add a pinch of salt. The goal here is to heat the veggies just enough so they lose most of their water, about 3-4mins

3. Roll out the crust, mix cheeses together with a little salt and pepper. Add the cheese mixture to the pastry crust. Then add on the mushroom mixture.

4. Bake the tart at 375F for 15 mins, then crack an egg on top, cook for another 10-15 min until the crust is brown and the egg has cooked all the way through! 

Other Recipes from Chew and Taste that might interest you: Brussel Sprout Mini Galettes or Two Potato Rosemary Tart