MUSHROOM TART
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.
GARLIC MUSHROOM PASTA
My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.
Provided by LittleGreyKitten
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
- Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.8 g, Cholesterol 97.4 mg, Fat 13.3 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 119.7 mg, Sugar 3.9 g
ROASTED GARLIC AND PORCINI FLAN WITH PORCINI MUSHROOMS AND TOMATO
Provided by Food Network
Categories appetizer
Time 50m
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Crack the eggs on top, and using an egg cutter, slice the tops off the eggs. Carefully pour out the contents of 5 of the eggs into a bowl and separate the yolks from the whites. Transfer the yolks to another bowl. (Use the 5 egg whites and the contents of the remaining 7 eggs for other dishes). You need a total of 12 egg shells for this recipe. Add the cream and roasted garlic to the 5 yolks and whisk thoroughly; season with salt and pepper.
- Carefully rinse out the hollowed eggs under cold running water and return them to the egg carton. Pour the whisked egg mixture into each hollowed egg so that it fills the shell halfway. Place the carton in a roasting pan. Pour enough warm water into the pan to come halfway up the sides of the eggs. Cover the pan with foil and put it into the oven. Cook for about 20 minutes, or until the custard is firm and does not break when touched with your finger.
- While the eggs are cooking, pour the oil into a heavy skillet and set over medium-high heat. When the oil is hot and shimmering, add the mushrooms and saute for 2 minutes. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the vinegar, season with salt and pepper, and sprinkle with the chopped parsley.
- Remove the eggs from the oven, and divide the mushroom-tomato mixture between the eggs, spooning it carefully over the custard inside the eggs.
- To serve, arrange the 3 types of peppercorns in the bottom of a serving dish, platter, or basket. Set the filled eggs upright on the peppercorns and serve with demitasse spoons.
CREAMY MUSHROOM GARLIC SAUCE
This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.
Provided by thedailygourmet
Categories Sauces
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g
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
ROASTED GARLIC FLAN
The cookbook author Rozanne Gold does more with three ingredients than most cooks can do with 10 or 12. Here she combines elephant garlic, cream and eggs into a flan of remarkable simplicity and depth of flavor.
Provided by Amanda Hesser
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
- Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
- Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
- Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 15 grams, Sodium 253 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM AND PASTA FLAN
Make and share this Mushroom and Pasta Flan recipe from Food.com.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in boiling water with the olive oil for about 10 mins (until tender). Drain well and return to the pan with the butter.
- Grease a 20cm loose bottomed flan tin press the pasta into the base and around the sides to form a crust shell.
- Now make the sauce.
- Heat the butter in a frying pan over a medium heat and fry the onion until translucent. Remove with a slotted spoon and place in the base.
- Add the mushroom and peppers to the pan and fry for 4 mins, stirring regularly. Place the peppers and mushrooms in the base.
- Beat the eggs, milk and cream. Add the oregano, nutmeg and seasoning if desired. Pour over the vegetables and sprinkle over the cheese.
- Bake the flan in a preheated oven for 45 mins at 180C/350°F The filling should be set.
Nutrition Facts : Calories 525.1, Fat 29.8, SaturatedFat 15.5, Cholesterol 220.5, Sodium 220, Carbohydrate 49.7, Fiber 3.1, Sugar 3.7, Protein 15.5
CHICKPEA & MUSHROOM FLAN
I'm not sure where this recipe came from, but it makes a delicious luncheon dish or light evening meal. Serve with a crisp green salad.
Provided by Kiwi Kathy
Categories Savory Pies
Time 1h10m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 15
Steps:
- Make pastry by sifting flour and rubbing in the first measure of butter.
- Add the water and knead until smooth. Roll out and line an 8" flan dish. Prick base and bake at 200 degrees C for 15 minutes.
- Make filling by melting the second measure of butter and the oil and frying the onion and garlic for about 10 minutes until soft but not browned. Add the mushrooms and cook for a further 3 - 4 minutes. Stir in the chick peas, parsley, salt and pepper.
- Put into hot flan case.
- Beat together the egg and milk and pour into flan case.
- Scatter cheese over the top and bake 40 - 50 minutes until set and golden brown.
Nutrition Facts : Calories 304.3, Fat 19.8, SaturatedFat 9.8, Cholesterol 73.3, Sodium 385, Carbohydrate 23.9, Fiber 1.8, Sugar 1.2, Protein 8.5
GARLIC-MUSHROOM FLAN
We usually think of custards as desserts, but they may be savory as well, and in that form they make luxurious starters or light, flavorful main courses. Custards like garlic flan are often served in top restaurants, but the simplicity and ease of this preparation makes them good options for home cooks. Here's one with a surprise in it: cooked shiitakes. It will be a hit.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Put the butter in a small saucepan over medium heat. Add the garlic and mushrooms and cook, stirring occasionally and sprinkling with salt and pepper, until the garlic is fragrant and the mushrooms begin to soften, just 5 minutes or so. Stir the mixture into the stock.
- Beat the eggs lightly and combine with the stock mixture. Put about an inch of water in a baking pan or skillet just large enough to hold four 6-ounce ramekins and turn the heat to high. When the water boils, turn the heat to low, pour the egg mixture into the ramekins, and put the ramekins in the water. Cover tightly with foil and/or a lid.
- Simmer for 15 to 20 minutes, then check; the moment the custards are set-they should still be quite jiggly-remove them from the water. Serve hot or at room temperature.
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MUSHROOM FLAN IS A APPETIZERS BY MY ITALIAN RECIPES
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Servings 8Category Appetizers
- First make the caramelized onions: cut the onion into thin slices, then let it caramelize in a frying pan with a little oil, brown sugar, salt and a few drops of water.
- For the mini flans: blend the milk, eggs, flour and salt with an electric blender, then add the mushrooms and blend again.
- Put the flans in the oven with a little water in the bottom of the baking tray and bake for 45 minutes at 160°C.
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