66 million years ago, an asteroid collided with the earth, creating an explosion more than 6,500 times as powerful as the nuclear bomb dropped by the United States on Hiroshima. The blast sent clouds of sulfur and other debris into the atmosphere that completely blocked out the sun’s light and heat for more than two years. Almost all life on earth, including the dinosaurs, died off. Except for mushrooms.
Fossil records indicate that many species of fungi thrived in the aftermath of the famous asteroid’s devastation. Because mushrooms don’t require light for survival and live on the remains of other species, they can live in even the most desolate environments. Some scientists predict that in the event of a modern nuclear war– which would result in an atmospheric event similar to that of the asteroid– any human survivors might be forced to rely on mushrooms for survival.
There is a unique symbiotic relationship that exists between the rotten and the reborn: one cannot exist without the other. Mushrooms–fungi– are essential elements of this transformative cycle. These often-overlooked organisms secrete particular kinds of enzymes that can break down complex organic compounds like carbohydrates and proteins into simpler components, releasing energy in the process. Fungi keep just a little of this energy for themselves and distribute the rest to their surrounding ecosystem. They create life from death, consuming deceased plants, animals, and organic matter and creating from them new biological information, nutrients, minerals, and water. Without this kind of symbiotic activity, the essential building blocks of life would remain trapped, the life cycle would be stagnant, and ecology as we know it would cease to exist.
Mushrooms sometimes get a bad rap. They’re invasive, funky-looking, and can occasionally be deadly (no big deal), but they’re astounding organisms that could one day single-handedly ensure humans’ survival on a desolate planet. So maybe it’s time mushrooms get the recognition they deserve. We’re leading the charge on fungi-love with this decadent tart recipe that is sure to impress even your most mushroom-skeptical dinner guests.
1 sheet frozen puff pastry (most store bought packs contain two)
2 medium shallots
1 clove garlic
1 cup Gruyère cheese, shredded
½ cup of pecorino cheese, shredded
1 pound sliced wild mixed mushrooms of your choosing, such as cremini, shiitake, oyster
Olive oil to taste
Salt to taste
All-purpose flour, for rolling
5 fresh thyme sprigs
Other herbs as desired (rosemary, sage)
Defrost 1 sheet of puff pastry in the refrigerator according to the package instructions. Keep it chilled until you're ready to use it.
Preheat your oven to 400°F and position a rack in the middle. Thinly slice 2 shallots and grate the Gruyère and Pecorino cheese (about 1 1/2 cups). Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced shallots and cook, stirring occasionally, until they've softened and lightly browned, about 3 minutes. Stir in the sliced mushrooms and salt them to taste. Continue cooking until the mushrooms release their liquid and soften, around 10 minutes. Deglaze with wine if desired for extra flavor, then remove the skillet from the heat.
On a lightly floured surface, unroll or unfold the puff pastry and shape it into a 10x16-inch rectangle. Transfer it to a baking sheet lined with parchment paper or lightly oiled. Sprinkle the Gruyère and pecorino cheese over the pastry, leaving a 1-inch border. Top the cheese with the cooked mushroom mixture and arrange desired herbs on top.
Bake the tart until it's puffed, lightly browned, and the cheese has melted 20 to 25 minutes. Cut it into 6 squares and serve either warm or at room temperature.