Caramelised Mushroom Tartlets Recipes

MUSHROOM TARTLETS

Steps:

• Preheat oven to 400°F.
• In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms are caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
• Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24 - 36.
• Bake the tartlets until they're golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh thyme or parsley, if desired.

CARAMELIZED ONION AND MUSHROOM TARTLETS

Steps:

• Heat oven to 375°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 24 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
• In 10-inch skillet, heat oil over medium heat. Add onion and thyme; cook 8 to 10 minutes, stirring frequently. Reduce heat to medium-low; cook 6 to 9 minutes, stirring constantly, until onions are caramelized. Stir in brown sugar and wine; cook 2 to 3 minutes, stirring constantly, until liquid is gone. Stir in mushrooms. Spoon about 1 tablespoon onion-mushroom mixture into each cup. Top with walnuts and cheese.
• Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm.

CARAMELISED MUSHROOM TARTLETS

Steps:

• Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
• To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
• When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.

CARAMELISED MUSHROOM TARTS

Steps:

• To make the pastry, combine flour, salt and thyme in a food processor.
• Chop Mainland Natural Butter into small cubes and pulse the butter into the flour mixture.
• Add Anchor Sour Cream Original and slowly add cold water, a tablespoon at a time, until the dough forms a ball. Don't over-process.
• Wrap dough in cling film and chill for 30-40 minutes.
• Meanwhile, slice mushrooms thinly. Sauté in olive oil until they are a rich brown colour.
• Add balsamic vinegar, brown sugar and sage leaves. Continue cooking for a further 5-6 minutes until caramelised. Add salt and plenty of freshly ground black pepper. Cool.
• Set your oven to 180°C.
• Roll pastry dough out to about 3mm thick. Cut with a round biscuit cutter and use these rounds to line 24 greased mini muffin holes, gently pressing them in.
• Spoon a small amount of the mushroom mixture into each pastry case.
• Bake at 180°C for 15 minutes. Remove from oven and place a cube of Mainland Special Reserve Creamy Camembert Cheese on top of each tart.
• Bake for a further 5-6 minutes, or until the cheese is melted and golden.

CARAMELIZED MUSHROOM TARTS

Steps:

• Preheat the oven to 375°F. Wrap 2 of the shallots in foil and bake until soft, about 15 minutes. Peel and reserve. Peel and mince the remaining 2 shallots. Cook the mushrooms in 4 batches. For each batch, heat 1½ tablespoons oil in a large, heavy skillet over medium-high heat. Add ¼ of the mushrooms, season with salt and pepper, then cook over medium-high heat until they begin to brown, about 2 minutes. Add ¼ of the minced shallots, garlic and thyme; cook 2 minutes more. Transfer the sautéed mushrooms to a plate, wipe out the skillet and repeat this process with the remaining oil, salt, pepper, mushrooms, shallots, garlic and thyme. Increase oven temperature to 425°F. Place eight 4-ounce ramekins on a baking sheet. Combine the sugar with 2 tablespoons water in a small saucepan over medium heat. Swirl the pan until the sugar has dissolved, then let the mixture boil, swirling occasionally, until the sugar caramelizes and turns nut brown. Carefully swirl the vinegar into the caramel, then remove it from the heat. Working quickly, coat the bottom of the ramekins with the caramel. Cool for about a minute. Quarter the baked shallots. Place ¼ shallot in the bottom of each ramekin. Divide mushrooms evenly among the ramekins, then top evenly with the Onion Confit. Cut the pastry into 8 circles slightly larger than the ramekins; place over the confit, then bake until puffed and golden, about 20 minutes. Cool slightly; invert ramekins onto salad plates. Serve immediately, garnished with the fresh thyme sprigs. Kitchen Counter Per serving: 620 calories, 60g carbohydrate, 9g protein, 40g fat, no cholesterol.

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees F.
• Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
• Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
• Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

MUSHROOM AND CARAMELIZED ONION TART

Steps:

• Preheat oven to 400 degrees F.
• Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces... mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
• In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
• Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
• Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
• Reduce the oven to 350 degrees F.
• Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
• To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.

SAVORY MUSHROOM TARTLETS

Steps:

• Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. , In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly. , Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned.

MUSHROOM TARTLETS

Steps:

• In a small bowl, beat cream cheese and butter until light and fluffy. Add flour; beat until mixture forms a ball. Cover and refrigerate for 1 hour. , For filling, in a large skillet, saute mushrooms in butter. Drain and pat dry. Return to the pan; stir in cream cheese until melted. Stir in salt and thyme; set aside., On a lightly floured surface, roll dough to 1/16-in. thickness; cut into 2-1/2-in. circles. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a rounded teaspoonful of filling in each cup. , Bake at 350° for 12-17 minutes or until edges are lightly browned. Remove from pans to wire racks. Serve warm.

EASY TART WITH CARAMELIZED ONIONS, MUSHROOMS AND GRUYèRE

Steps:

• Heat a large saucepan over medium-high heat. When the pan is hot, add the olive oil and the butter together, followed by the sliced onions. Cook for about 10 minutes or until the onions wilt and start to brown. At that point add the next three ingredients (sugar, vinegar, salt and pepper). Reduce the heat and cook gently, uncovered for about 20 more minutes or until the onions are completely caramelized. Add a little water if the onions look like they are drying out. Taste and adjust the seasoning. Remove the onions to a separate bowl.
• Add the sliced mushrooms to the same pot and sauté (without oil) for a few minutes until they release their moisture. At that point, add a little olive oil and the thyme leaves and cook for a few minutes, stirring frequently. Once the mushrooms start lightly brown, add the sliced potatoes and the fennel seeds. Season everything with some salt and pepper and cook for a few more minutes, until the potatoes soften a little. Set the mixture aside to cool.
• Unfold the thawed sheet of puff pastry and place it on a work surface. Roll it out into a 10"x14" rectangle and remove it to a baking sheet lined with parchment paper. Prick with a fork every few inches to prevent the pastry from bubbling while it bakes. Using a very sharp knife, score the perimeter of the dough about ¼- to ½-inch from the edge.
• Spread the cooled onions evenly over the puff pastry. Top with the sautéed mushrooms and potatoes and sprinkle with the Gruyère cheese. (Refrigerate if not baking immediately).
• Preheat the oven to 375°F. Bake the puff pastry on the middle rack for 25-30 minutes or until the cheese is bubbling and crust is nice and golden. Allow the tart to cool for 10 minutes then cut it into 20 little rectangles. Serve warm or at room temperature.