Frozen Truffles

Here is a great recipe from members of the Puget Sound Mycological Society:

Savory Wild Mushroom Tarts

Makes 50 tarts (enough to feed a whole mushroom club)

Crust

Separate: 12 Eggs
Cream together: 1 1/2 Cups Sugar
1/2 Cup powered dried mushrooms (porcini)
1 1/2 lbs. Unsalted butter

Blend in: 6 Cups Flour (white/whole wheat)
3 Cups Flour (whole wheat)
3 Cups Flour (white, un-bleached)
12 Egg yolks
6 Eggs (whole)
1/3 Cup + 1 TBS Milk

Roll out to 1/4" thick.
Place in Tart pans.

Fill with stuffing and bake @ 350* for 15 - 20 min.

Stuffing

Roast: 1 lb Asparagus (trimmed) on baking sheet with Olive oil and salt to taste
Roast for 6-8 min. then Chop and set aside

Bring to simmer: 2 quarts Chicken stock
1/2 lb. Unsalted Butter
Stir in: 6 Cups Dried (or 6 lbs. fresh) Morels
Simmer for 10 Min. then let sit for 10 min. more.
Separate and reserve Liquid and Mushrooms
Reduce remaining liquid to 1 Cup
Chop Mushrooms to make duxelles

Blend: Duxelles
Reduced Stock
Asparagus
1 Onion (wilted) Zest of one lemon 1/2 lb. Pecorino (or other aged cheese) Cheese (grated) 2 pinches of black pepper

Just before serving: Add a dollop of Crème Fresh on each Tart