Directions

Roll the dough into a round 1/8 inch thick on a floured surface and fit it into a 10-inch tart pan with a removable fluted rim. Prick the bottom of the shell lightly and chill the shell for 1 hour. Line the shell with wax paper, fill the paper with the rice, and bake the shell in the lower third of a preheated 400°F. oven for 15 minutes. Remove the rice and paper carefully and bake the shell for 5 minutes more or until it is pale golden.

In a small saucepan combine the porcini, the Madeira, and 1/2 cup cold water and heat the mixture over moderate heat until it is hot. Remove the pan from the heat and let the mixture stand, covered, for at least 1 hour, or until the porcini are softened. Drain the porcini, reserving the liquid, and strain the reserved liquid through a fine sieve, lined with a double thickness of rinsed and squeezed cheesecloth (or through a coffee filter), into a bowl. Rinse the porcini to remove any grit and chop them fine.

In a large skillet cook the onion in the butter over moderately low heat, stirring, until it is softened, add the fresh cultivated mushrooms, and cook the mixture, stirring, until the liquid the mushrooms give off is evaporated. Add the porcini, the thyme, and the reserved liquid and cook the mixture, stirring, until the liquid is evaporated. Add the cream cheese and salt and pepper to taste, cook the mixture, stirring, until the cream cheese is melted, and let it cool. Stir in the eggs and the milk and pour the mixture into the tart shell. Arrange half the enoki-dake decoratively along the edge of the tart, brush them with the lemon juice, and bake the tart in a preheated 3500 F. oven for 20 minutes. Arrange the remaining enoki-dake decoratively on top of the baked enoki-dake, brush them with the lemon juice, and bake the tart for 10 to 15 minutes more, or until just set.