Mushroom And Bacon Tart Recipes

MUSHROOM-AND-BACON TART

Steps:

• Preheat oven to 375 degrees. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a bowl. Add garlic and onion to skillet. Cook until onion is translucent, about 5 minutes. Add to bacon.
• Return skillet to heat, and melt 1/2 tablespoon butter. Add 1 1/2 cups mushrooms and 1/4 teaspoon salt, and cook until golden on edges and softened, about 5 minutes. Transfer to a plate. Repeat with remaining 1/2 tablespoon butter and 1 1/2 cups mushrooms. Stir cream and mustard into last batch in skillet, and cook for 30 seconds. Add to bacon-onion mixture, along with first batch of mushrooms. Let cool.
• Roll out pate brisee to a 12-by-18-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread mushroom-bacon mixture over dough, leaving a 3-inch border. Tuck tomatoes into filling, leaving some poking out. Sprinkle with cheddar. Fold in edges to form a 6-inch-wide open-topped crust; brush crust with egg wash. Bake until golden brown and center is bubbling, about 55 minutes. Serve warm or at room temperature.

GNOCCHI WITH CORN, MUSHROOMS AND BACON

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn, season with salt and cook, stirring occasionally, until crisp-tender, about 3 minutes. Stir in the white and light green scallion parts, season with salt and pepper and keep warm over low heat.
• Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain. Add 1 cup cooking water and the butter to the pot with the cooked vegetables. Increase the heat to medium and cook, stirring and scraping up the bottom of the pot, until the butter melts and a light brown sauce forms, about 30 seconds.
• Add the gnocchi to the pot with the vegetables and stir to coat, adding more cooking water, 1 tablespoon at a time, if it seems dry. Stir in the Parmesan and season with salt and pepper.
• Divide the gnocchi among shallow bowls. Top with more Parmesan and the dark green scallion parts.

ONION, BACON AND MUSHROOM TART

Steps:

• Preheat oven to 200C/fan 180C
• Make the pastry by rubbing the butter into the flour to resemble breadcrumbs. Stir in about 8 tbsp of fridge cold water and bring together to a ball using your hands.
• Chill in the fridge for 10 minutes.
• While the pastry is chilling finely slice the onions and place in a pan with some butter or oil and gently soften and allow to caramalise, will take about 20 minutes. Set aside to cool.
• Take the pastry from the fridge, roll out on a lightly floured surface and line a large greased tart case. Prick with a fork and lay over a sheet of greaseproof paper or foil and cover with baking beans or rice and cook in the centre of the oven for 20 minutes.
• While this is cooking cut the bacon into smallish pieces and fry in a pan with a little oil until cooked and crisp, then add to the onions. In the same pan add the sliced mushrooms and fry slightly to crisp up then cook down until fully cooked with a little butter, worcetser sauce, a thyme sprig and seasoning. Once cooked add to the bacon and onions and sprinkle in half the chopped parsley.
• In a jug mix together the eggs, creme fraiche, a little seasoning and the rest of the parsley.
• After the 20 minutes is up, remove the pastry case form the oven and take out the greaseproof paper and baking beans or rice. Put back into the oven for a furthur 15 minutes or until the pastry browns slightly and is cooked.
• Once browned remove from the oven and fill the pastry case with the onion, bacon and mushroom mixture and pour over the egg mixture. Place back in the centre of the oven for around 30 minutes or until the filling is nearly set as it will finish cooking as it cools slightly. Once out of the oven let it stand to set for 5 minutes and serve warm in slices with salad and home made chips or roasted potatoes.

CHANTERELLE MUSHROOM AND BACON TARTLETS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
• In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, or until filling is set.

LEEK, CHEESE & BACON TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
• Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

CREAMY GARLIC-MUSHROOM SAUCE WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
• Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
• Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
• Adjust seasoning and serve immediately garnished with chopped parsley.

MUSHROOM-BACON GALETTE

Steps:

• Crust:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal and there are some small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse; add some more and pulse; continue until all the water is in. Now work in longer pulses, stopping to scrape sides and bottom of bowl if needed, until dough forms bumpy curds that hold together when pinched.
• Turn dough out onto a clean work surface and gently knead to bring it together. Gather into a ball, flatten into a disk, and place between two large sheets of parchment. Roll out dough to a 12-inch circle. Slide dough, still between sheets of parchment, onto a baking sheet or cutting board and refrigerate at least 2 hours or, well wrapped, up to 3 days. (Dough can also be frozen, well wrapped, up to 2 months.)
• When you're ready to use the dough, let stand on counter for a few minutes, until it's pliable enough to lift and fold without cracking.
• Filling:Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer to a paper towel-lined plate, pat dry with more paper towels, and let cool completely. Finely chop bacon or cut into slender strips. Pour off all but 1 tablespoon fat from skillet; set skillet aside.
• Preheat oven to 400 degrees with rack in center.
• Pour oil into skillet with bacon fat and heat over medium. Add mushrooms, leeks or onion, and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. (Mushrooms will release liquid, and then, as you continue to cook, take it up again.) Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese, and thyme. (Filling can be made ahead and refrigerated, covered, up to 3 days.)
• Peel top sheet of parchment off dough; leave dough on bottom sheet of parchment and keep on baking sheet. Scrape filling onto dough; using a spatula, spread into a 9-inch circle. Lift the bare border of dough and fold over filling. As you fold, dough will pleat on itself (don't worry about being neat or getting everything even). (Galette can be made up to this point and refrigerated for a few hours before baking; bake straight from refrigerator.)
• Bake until crust is deeply golden and filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut with a pizza wheel and serve. Galette is best served within a few hours of baking.