An ode to dried procinis

I LOVE mushrooms, which is why I hate "mushrooms." I love strong, earthy, mushroom flavor, but the white button mushrooms that are most commonly available at grocery stores are horrible. They don't taste like anything except diluted bleach. 

Dried procinis are great-- they leave behind a beautiful broth of big mushroom flavor when reconstituted. I reconstituted them in broth and half a can of PBR, and made risotto from it. 

Mushroom Tart

I am picky about starches. When we made spanakopita, I was more interested in the fillo dough than the filling. I like the chocolate cookies better than the cream filling in an Oreo. When I was growing up I would often only eat the wonton skins and leave the wontons in the bowl. I never liked pie, but I love pie crusts. What makes one pie better than another for me is the quality of the crust.

All of this is just a long way of saying that I made two tarts: one with a prepared pie crust from weshop, and one with a scratch-made yeasted tart dough. The one with the yeasted tart dough was superior in every way. Since I'm such a starch connoisseur, I should have known. What makes one tart better than another is the crust.

Actually, that's not entirely accurate. There's also the roasted garlic puree in the custard, and chanterelles.