Mushroom Tarte Croustade Aux Champignons Recipes

CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)

Steps:

• Preheat broiler.
• Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
• Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
• Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
• Place the toasts under the broiler, just until the top starts to brown. Serve immediately.

MUSHROOM CROUSTADES

Steps:

• Preheat oven to 400 degrees. Generously butter (or spray with butter-flavored Pam) 48 mini-muffin tins.
• Cut a 2-inch round from each slice of bread and press into muffin tins. Bake for 6 to 7 minutes or until edges are lightly browned. Remove from tins and cool on a wire rack.
• In a large skillet over medium heat, melt the butter. Add onions and mushrooms and cook until tender and the moisture from the mushrooms has evaporated. Sprinkle with flour; stir thoroughly, reduce heat to low and cook, stirring, for 3 minutes. Add cream and stir constantly while bringing to a boil. Add wine, reduce heat and simmer for 3 to 4 minutes or until thickened, stirring occasionally.
• Remove from heat and stir in cayenne pepper, parsley and green onion. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees.
• Spoon mushroom filling into croustades and place on a large cookie sheet. Sprinkle with Parmesan cheese. Heat in oven for 10 minutes or until bubbly.

MUSHROOM TARTE - CROUSTADE AUX CHAMPIGNONS

Steps:

• Remove the pastry from the refrigerator 15 minutes before rolling out. Preheat the oven to 400°F (200°C). Lightly butter the tarte form and sprinkle with flour. Put a cookie sheet in the oven.
• Roll out the pastry and line the form, trimming of the edges with a sharp knife. Prick the bottom with a fork and fill with dried beans or blind - baking pebbles. Place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375F (190C) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark.
• Cool for a few minutes, remove the ring and place the pastry on a wire rack.
• Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice.
• In another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together.
• Drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat.
• Simmer for @ 10 minutes, stirring frequently, season with salt and pepper.
• Beat the egg yolks into the cream in a small bowl. Remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan.
• Heat gently without boiling until very thick. Mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.

MUSHROOMS AUX CROUSTADE

Steps:

• Cut the baguette in 1/4-inch slices. In a large saute pan over high heat, saute the chopped mushrooms in butter in small batches so as not to overcrowd the pan. Cook until the mushrooms begin to brown and release their juices. Add the shallots and garlic toward the end of the cooking process, then deglaze with white wine. Add parsley, season with salt and freshly ground pepper. Serve on top of the slices of the baguette, or in a bowl on the table.

MUSHROOM TART

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.

MUSHROOM SAUCE (SAUCE AUX CHAMPIGNONS)

Steps:

• Prepare the mushrooms and set aside.
• Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.
• Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.