Potato Mushroom Tart

Wow, its been a while! Sorry for the long delay, school and the Trumped competition sort of took over my life! I made sooo many cupcakes/muffins/cookies/bars for the competition I was all baked out for a while. Today I decided to make something savory, with help from my friend Alex. We made potato mushroom tart, a recipe found on the food network and modified it to fit a students life. It ended up being pretty good, but I think it is a more suitable side dish, didn't quite fully satisfy for a dinner by itself.

cooking the mushrooms, started with
a lot, but they shrunk quite a bit!

all cooked and ready to be cooledlayering the tartmmm all ready to dig in!

Recipe:
Sautee 2 cups wild mushrooms with 1 cup sliced button mushrooms, 1 red onion (medium dice), and 2 cloves garlic finely minced, in some oil until nicely caramelized (about 10mins). Season with salt and pepper and let cool. Cut 6 medium sized russet potatoes very thinly and place in a large ziploc bag. Add salt, pepper, rosemary (could use other seasonings, i suggest fresh basil or thyme, we just didnt have any) and 1/4 cup melted butter. Shake bag well to coat all potato slices. Once mushrooms are cooled you can begin layering. Butter an 8 inch round, and start layering with potatoes. Then put a layer of mushrooms, then some sliced mozzerella (i would use a more flavorful cheese next time, maybe swiss or brie if you're being extravagent). Then repeat layering until the pan is filled, make sure to end with cheese. Bake at 300 degrees for 30mins, covered with tin foil. The crank the heat to 375 and remove foil, cook for another 15-20 mins. Enjoy!