*Multnomah Mushroom Tart*

4 oz. butter Pinch of salt

5 Tablespoons ice cold water Filling:

4 oz. button mushrooms

2 oz. shiitake mushrooms

2 oz. Portobello mushrooms

2 oz. Cremini Mushrooms

2 oz. Oyster Mushrooms (all rubbed clean and roughly chopped)

1 red onion, finely diced

1/2 cup chopped fresh parsley

1 oz. Olive Oil

1 oz. butter

1 Tablespoon tomato paste

1 cup veal, chicken, or vegetable stock Salt and Pepper to taste

3 large eggs

1/2 cup shredded parmesan cheese