Mushroom-Parmesan tart from The New York Times Cooking by Klancy Miller

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Notes about this recipe

  • Recipe Notes

  • deboChicago on June 10, 2020

    Made this with gruyere instead of Parmesan, and sour cream instead of heavy cream. Absolutely delicious. I guess you can’t go wrong with mushroom, onions, eggs, cheese, and cream.

  • deboChicago on June 10, 2020

    I’ve made this twice with the same alterations (sour cream instead of heavy cream; gruyere instead of Parmesan) and it is so good. Straightforward to make; great for guests and or for self—leftovers are equally delicious.

  • deboChicago on June 09, 2020

    Can make with purchased crust or make your own crust.

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