Mushroom Tart

What to eat when you’re traveling west, encounter delays, and roll into your hotel in the Pacific time zone when it’s close to midnight Eastern time?  You can eat a steak or anything substantial, of course . . . unless you want to toss and turn when you hit the hay immediately after dinner.  But, at the same time, you know you’ve got to eat something, or you’ll never get acclimated to the time change.

So, what to do?  Ladies and gentlemen, I give you the mushroom tart courtesy of the Fairmont Vancouver.  This delectable concoction is reasonably substantial, in that earthy, mushroomy way, but at the same time it’s not going to sit inert in your stomach like a cannonball, either.  Light and flavorful, crunchy and dark, with multiple mushroom varieties giving their all, this dish is perfect.  And those brownish specks next to the tart aren’t pepper, or coffee grounds — they crushed pumpernickel crumbs, and they’re an excellent complement to the ‘shrooms.

Wash it all down with a good cab, and you’ve got the ideal transitional east-to-west travel meal.

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