Treading the line between summer and fall

So despite what the weather outside today would have us believe (it is HOT!), fall is coming. The leaves have started changing colours, the animals are storing up food for the winter, and the days are getting shorter (noticeably – it gets dark before 8pm already). Now I don’t really dislike fall (in fact, it may be my second favourite season!), but I really do love summer.

I find that the time of year that it is really plays into what I feel like cooking too. Summer for me is heavy with things like light, veggie-packed stir-fries and salads, cool smoothies and brightly coloured seasonal produce. But then along comes fall, and my dishes turn more towards things like soups, casseroles and warming spices. That is exactly why this is such a great transitional dish for those days when you just can’t really decide if you would rather hold onto every last little bit of summer or are ready to dive head-first into fall. The flavours are on point and the texture is amazing (I love mushrooms though, so that really helps). The sauce in this is really the winner though… a homemade Bechamel, packed with smooth flavour and a delicious texture.

Use any blend of mushrooms you want for this one too… my favourites for this time of year to use in this dish are maitake (if you can find them, otherwise shiitake mushrooms work just as well), cremini (with their meaty texture) and enoki (because they are just so cute and fun!). I grow my own garlic and herbs, and have tried making this with both puff pastry as well as layering the filling between sheets of phyllo. No matter what you do to create this dish, it seems to ALWAYS turn out super yummy! The energy that it has is really interesting too – grounding (from the mushrooms) and energizing (from the herbs). So good!

Whip this up and serve on its own or alongside grilled lighter meats, like pork tenderloin or shrimp. Amazing when served with a Bordeaux wine and some crunchy breadsticks.

Roasted Mushroom Tart with Bechamel and Fried Sage:

· 2½ lbs. mixed mushrooms (you can use any kind)

· 1 head of garlic, cloves removed and peeled

· ½ small lemon, sliced into rounds

· 3 tbsp, olive oil

· 5 sprigs fresh thyme

· 5 sprigs fresh rosemary

· Salt and pepper, to taste

· 1 sheet puff pastry, thawed

For the béchamel sauce:

· 6 tbsp. butter

· 6 tbsp. flour

· 2 cups milk

· ¼ tsp. nutmeg + more to taste

· ½ cup grated Parmigianino Reggiano cheese

For the fried sage leaves

· ¼ cup oil

· Bunch of fresh sage, stems removed

· Salt

1) Preheat the oven to 425

2) Toss together the mushrooms (except the enoki, if using), garlic, lemon, olive oil, herbs and a pinch of both salt and pepper. Spread onto a parchment-lined baking sheet and roast until golden brown but still tender (about 30 minutes), stirring once halfway through. If using enoki mushrooms, add in the last 5 min. Remove the herb stalks and lemon slices

3) Meanwhile make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 min, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking frequently, until thick and smooth (8 to 10 minutes)

4) Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg if desired

5) On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½“ to create a border. Prick the center lightly with a fork. Bake for 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 min more or until the pastry is golden brown

6) For the fried sage, heat oil in a skillet over medium-high heat. Add about 1/3 of the sage leaves and cook until crisp, only 2 or 3 seconds. Transfer to a paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve

Homemade mushroom bechamel tart