Sherry-Glazed Mushroom Tart with Peppery Salad

Sherry Glazed Mushroom Tart  With Peppery Salad Ingredients: 1 1/2 tablespoons walnut oil 3 tablespoons unsalted butter  8 oz. button or cremini mushrooms 6 oz. sliced king oyster mushrooms  4 oz. oyster mushrooms torn in 1-inch pieces 1/3 cup dry sherry  3 tablespoons chicken or veal stock Salt and freshly ground pepper 1 cup mascarpone cheese 1/2 cup walnut pieces, toasted, finely ground 1 tablespoon finely chopped fresh thyme, plus extra     for garnish. Cooked Walnut Pastry (recipe follows) * Peppery Salad 1 tablespoon cider vinegar 2 tablespoons walnut oil Salt and freshly ground pepper 1 cup radicchio  1 cup endive 2 cups arugula                                     * Directions: Heat 1 1/2 tablespoons walnut oil and 2 tablespoons butter in a large frying pan over medium-high heat. When the butter has melted and is foaming, add mushrooms. Cook until mushrooms are brown on both sides, stirring constantly, 15 to 20 minutes. Add sherry, stock and remaining butter and let simmer until the liquid has evaporated and the mushrooms are glossy, about 3 minutes. Remove from heat and let cool in pan. Season with salt and pepper. Reserve.  * Beat Mascarpone with walnuts and thyme in a medium bowl using an electric mixer ntil fluffy, about 2 minutes. Season with salt and pepper. Set aside. * Spread the mascarpone mixture into the baked Walnut Pastry pie shell. * Top tart with mushrooms and garnish with extra thyme.  * For salad, whisk cider vinegar and walnut oil in a small bowl. Season with salt and pepper. When ready to serve, toss greens together and dress lightly Serve alongside slices of tart.  Serves 6 to 8  *** WALNUT PASTRY:                                                 This delicate, buttery, walnut crust can be made a day ahead and adds a comforting richness to the Sherry-Glazed Mushroom Tart. Use it as a substitute in your favorite desserts, turning them into walnut-crusted apple pie, walnut banana cream pie and walnut chocolate tart. Ingredients: 1¼ cups all-purpose flour ¼ cup walnut pieces, toasted, finely ground ½ tsp salt ½ tsp sugar ½ cup cold, salted butter, cut into cubes 1 tbsp cold water 1 tsp apple cider vinegar * Directions: Using your fingertips, rub flour with walnuts, salt, sugar and cold butter in a medium bowl until the mixture looks like oat flakes and sticks together when squeezed. Drizzle in cold water and vinegar. Gather together into a ball and press into disc. Wrap in plastic wrap and refrigerate for 30 minutes. * Preheat oven to 400°F. * Roll out the dough on a lightly floured surface, until 1/8 inch thick. Lift pastry into a 9-inch fluted tart pan with a removable bottom. Press in pastry and trim around the edges using a knife. Prick the bottom all over with a fork. Cover with parchment and fill with dried beans or pie weights. *  Bake for 20 minutes. Remove beans and parchment and return pie shell to oven. Bake for another 15 to 20 minutes. Transfer to rack and let cool. Save the beans for the next time you require pie weights, as the beans can no longer be eaten. Yield: one single pie shell. *