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Restoration Ale Wild Mushroom & Goat Cheese Tart

Recipe by Chef Darin Nesbit of Bourbon House Seafood and Oyster Bar

8 Servings


2 tablespoons unsalted butter
2 tablespoons olive oil
2 pounds assorted wild mushrooms (chanterelles, oyster, shitakes, cremini, etc) wiped clean and sliced
1 median Vidalia onion, thinly sliced (about 1 cup)
6 ounces (3/4 cup) Abita Restoration Pale Ale
1 cup (8 ounces) chèvre (goat cheese), softened
2 tablespoons assorted chopped fresh herbs (thyme, sage, basil and/or parsley)
1 cup heavy cream
3 eggs, lightly beaten
Salt and freshly ground black pepper to taste1 (9 inch) unbaked pie shell
4 cups frisée, for salad

Warm Tasso Vinaigrette (makes 1-1/2 cups)

1 tablespoon vegetable oil
8 ounces tasso, finely chopped
1 large shallot, chopped
1 tablespoon dark brown sugar½ tablespoon Creole mustard
3 tablespoons Steen’s Cane Vinegar
6 tablespoons olive oil


Preheat oven to 450 degrees. Heat the butter and oil over medium heat in a large saucepan. Add the mushrooms and onion; cook, stirring, until the mushrooms are soft, 2 to 3 minutes. Add the ale and stir to loosen any bits on the bottom of the pan. Cook until all liquid is evaporated, 10 to 12 minutes. Remove from heat and transfer the mixture to a mixing bowl. Let cool slightly, then fold the chèvre and herbs into the mushroom mixture.

Combine the cream and eggs in a small bowl and whisk to blend. Season with salt and pepper. Add the egg mixture to the mushroom mixture; stir to blend. Pour the mixture into the pie shell.

Bake in 450-degree oven for 10 minutes. Reduce the oven temperature to 300 degrees and bake for 30 minutes

Remove from the oven and cut into wedges to serve warm with a salad of frisée tossed with Warm Tasso Vinaigrette.

Warm Tasso Vinaigrette

Head the vegetable oil in a large skillet over medium heat. Add the tasso and shallot; cook, stirring, until the shallot is soft, about 2 minutes. Remove from heat. Add the brown sugar and stir until the sugar dissolves.

When the mixture is cool, stir in the mustard and vinegar. Whisk in the olive oil until well mixed. Serve immediately.

NOTE: You will not need any salt and pepper because the tasso is usually highly seasoned.

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