MUSHROOM TART WITH FONTINA AND ASIAGO CHEESE
Provided by Roz
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 425 degrees F.
- Heat the olive oil and butter in a large saute pan over medium heat until butter foams.
- Add garlic and mushrooms.
- Sprinkle with 1/2 tsp. sea salt and stir until the mushrooms start to release their moisture and begin to shrink, 2 - 3 minutes.
- Increase heat to medium-high so that you hear a steady sizzle; stir occasionally.
- In about 5 minutes, when liquid evaporates and mushrooms begin to brown, give just an occasional sweep with the spoon (about once a minute) to let the mushrooms brown nicely, cooking them another 2 - 4 minutes.
- Resist desire to stir to often.
- Turn off heat and toss in the parsley and pepper to taste, adding more salt if needed.
- Add other herbs.
- Set aside to cool.
- Meanwhile, thaw the puff pastry at room temperature until pliable, 45 minutes.
- Position a rack on the bottom rack of the oven at 425 degrees F.
- Lightly dust work area with flour.
- Unfold the pastry sheet and roll into rectangle about 10 x 15 inches, and about 1/16" thick.
- Slide it onto a baking sheet lined with parchment paper.
- With the exception of about an inch border around the edges of the pastry, prick the pastry all over with a fork.
- With a pastry bush, brush the beaten egg over the border only (you won't need all of it, so fry it up and either eat it or give to your puppies like I did).
- Bake until the pastry begins to puff and the surface feels dry, about 5 minutes.
- Scatter the sauteed mushrooms onto the pastry, leaving an inch of the border uncovered.
- Bake until the crust border is puffed and deeply golden brown, about 10 minutes.
- Scatter the cheese over the mushrooms and continue baking until the cheese melts, another 5 minutes.
- Let cool briefly on a rack.
- Slide tart off of the pan and parchment paper.
- Slice and serve.
STUFFED ASIAGO-BASIL MUSHROOMS
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.
Nutrition Facts : Calories 35 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM ASIAGO TARTS
My friend Christine brought these to a Party at my house and she graciously shared the recipe with me. I served them the next week at a dinner party and had rave reviews. They freeze very well.
Provided by Laureen in B.C.
Categories < 60 Mins
Time 35m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Chop mushrooms in a food processor until finely minced.
- In a large saute pan over medium heat melt butter add mushrooms and onions.Cook stirring often until mushrooms are soft and all the liquid has evaporated.
- Stir in garlic and thyme and cook 1 minute longer.
- Remove from heat and season to taste. allow to cool.
- Preheat oven to 375.
- Whisk eggs and cream together and add to cooled mushroom mixture.
- Spoon mushroom filling into tart shells and top with Asiago cheese.
- Bake for 12 to 15 minutes, until pastry is browned and filling puffs up a little.
Nutrition Facts : Calories 34.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.6, Sodium 8.2, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 0.9
MUSHROOM TART
Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h10m
Number Of Ingredients 9
Steps:
- Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
- Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
- Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
- Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
- Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.
Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium
DELICIOUS CREAMED KALE WITH MUSHROOMS
Goes great as a side dish to any protein-based entree.
Provided by Jake Foz
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 16.7 g, Cholesterol 90.1 mg, Fat 27.9 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 17.1 g, Sodium 219.4 mg, Sugar 0.6 g
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