Wild Mushroom Tart
"Cooking.com Tip: Mushrooms are like sponges in that they absorb water. To clean, brush them with a damp paper towel...."
INGREDIENTS
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For the Filling:
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1 ounce dried porcini mushrooms
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1 3/4 cups whole or 2% milk
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12 ounces (3/4 pound) mixed wild and domestic mushrooms (chanterelles, shiitake, cremini, etc.), woody stems ends trimmed and brushed clean with a soft brush
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3 tablespoons unsalted butter
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3 tablespoons olive oil
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3 shallots, finely chopped
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Salt and freshly ground black pepper
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3 large leeks, halved lengthwise and well rinsed, and thinly sliced
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1 1/2 tablespoons chopped fresh tarragon
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1 tablespoon Dijon-style mustard
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3/4 cup heavy cream
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3 large eggs, at room temperature
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2 large egg yolks, at room temperature
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