Marinated for about an hour in balsamic vinegarette, otherwise prepared as directed. Delicious. Even enjoyed by my husband, who is trying to learn to eat "fungi". Very pretty. The mushroom was a little tough, I wonder if that is because of the vinegar? Could not be fork-cut, had to use a knife. Other than that, great taste and presentation.

Reviewed On: Oct. 10, 2009

I was unexpectedly hosting a vegetarian friend for dinner and I feel bad because she always gets the short end of the stick when dining with her carnivore friends, so I was planning to make sure she had plenty of choices. Then circumstances occurred where instead of a week to plan and shop, I had just a few hours, so I hit allrecipes in a panic. I chose this because it only required a few ingredients, was easy to throw together, and had good reviews. I was a little skeptical---"custard" and there were no eggs. I thought maybe an ingredient had gotten left out, until someone mentioned in a review there were really no eggs. Anyway, I whipped this bad boy up and boy, did it go over big. It was so easy---and I was running crazy trying to shop and clean and cook with only a few hours notice. And my guests went nuts for it---we had to force the meat-eaters back so Veggie Girl could have a second helping. I feel confident if I had made two tarts, eight people could easily have demolished them. I can't wait to make again! The only changes I made were I used swiss---that's what I had on hand!---and after reading the reviews, I did add about 1 1/2 T of Wondra flour, and my pie was nice and firm and tight and not a bit runny. Lovely, lovely, lovely! Thanks, Sunny!

Reviewed On: Oct. 10, 2009

We love garlic. We love cilantro. We love potatoes. I followed the recipe exactly. So why didn't we love this dish? It just lacked "umph". Probably will not make again.

Reviewed On: Jul. 13, 2009