Ingredients

For the Poaching Syrup:

• 1 cup each honey, water and sugar
• 2 sticks cinnamon
• 1 teaspoon whole cloves
• Thin slivers of zest from an orange

Directions

1. Bring to boil and reduce to simmer, cook fifteen minutes. Strain out zest and spices. Be Careful! The syrup is HOT and sticky!
2. Return to stove and add:

For the Mushroom:

• 1 1/2 cups whole Forest Nameko mushrooms

1. Simmer three minutes.
2. Remove mushrooms with slotted spoon and lay out to cool.

For the Tart Shell:

• 1 1/4 cups pastry flour
• 2 Tablespoons sugar
• A pinch of salt
• 1/2 cup plus 2 Tb. butter
• 2 Tablespoons cider vinegar

For the Custard:

• 1 cup cream or half-and-half
• 3 egg yolks
• 1/3 cup strained poaching syrup

1. Blend dry ingredients, cut in butter to make a course meal. Sprinkle with cider vinegar and mix very lightly and quickly.
2. Press into a lightly greased, 9" drop-bottom tart pan. Press heavy duty foil into top of shell. Bake in 375 degree oven for 15-20 minutes, or until edges lightly brown.
3. Remove foil. Spread drained poached mushrooms on bottom of shell. Reserve eight large mushrooms for garnish.
4. Mix all custard ingredients, pour over mushrooms in shell and bake again until custard is set, about 25 minutes more.