Portobello Mushroom Puff Pastry Tarts Recipes

PORTOBELLO MUSHROOM PUFF PASTRY TARTS

Steps:

• Preheat the oven to 200c / gas 6.
• Roll out the puff pastry to 5mm thick. Cut into rectangles around 9 x 12cm.
• Score the edges of the puff pastry rectangles to leave a 1cm border.
• Lay the rectangles on baking sheets lined with non-stick baking parchment paper.
• Spread heaped teaspoons of black olive tapenade on each rectangle leaving the borders clean.
• Lay slices of portobello mushroom on the tapenade, drizzle with oil and scatter with chilli flakes if desired.
• Brush beaten egg on the pastry borders. Bake for 12-15 minutes until puffed up and golden brown.
• Can be served immediately or cool and box them up for your packed lunch or picnic.

CREAM OF PORTOBELLO SOUP WITH PUFF PASTRY TOPS

Steps:

• Quarter and thinly slice the mushrooms.
• Heat butter in a saute pan over medium high heat and add mushrooms and onions, season with salt and pepper and cook stirring occasionally till softened and the mushroom liquid has evaporated.
• Add broth and cream and simmer 15 minutes.
• In a blender puree half of the mixture, it is hot so be careful when blending.
• Stir puree and sherry or juice into the soup remaining in the pan.
• Heat soup till hot, season with salt and pepper and set aside to cool.
• Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.
• Using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls.
• Brush the inner edges of the pastry with the egg and invert the pastry (egg side down) over the soup bowls and press the edges onto the sides to seal.
• Brush the tops with more egg.
• Refrigerate 1 hour or up to 1 day in advance.
• When ready to serve preheat oven to 400°F.
• Put the soup bowls on a baking sheet and bake till golden brown and puffed about 30 minutes.
• Serve.
• Prep time does not include refridgeration time.

MUSHROOM PASTRY TARTS

Steps:

• In a small dry skillet, toast walnuts over low heat 5-7 minutes or until lightly browned, stirring occasionally. Remove and set aside., In a large skillet, heat 2 tablespoons oil over medium heat. Add onions; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 20-22 minutes or until onions are deep golden brown, stirring occasionally. Add garlic, brown sugar, salt and pepper; cook 1 minute longer. Transfer to a small bowl., Add wine to pan, stirring to loosen browned bits. Bring to a boil. Cook and stir 1 minute; pour over onions. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and 1 teaspoon thyme; cook and stir 8-10 minutes or until liquid is almost absorbed. Stir in onions. Remove from heat; cover and set aside., Preheat oven to 400°. Unfold puff pastry. On a lightly floured surface, roll pastry into a 12-in. square. Cut into two 12x6-in. rectangles. Transfer to baking sheet. Using a sharp knife, score 1/2 in. from edges of each pastry (do not cut through). Using a fork, poke holes in pastry. Bake 10-12 minutes or until puffed and lightly browned. Remove from oven. Press down center with a spoon if necessary. Reduce oven setting to 350°., Spoon mushroom mixture over tarts. Sprinkle with walnuts; top with cheese. Sprinkle with remaining thyme. Bake 5 minutes longer or until cheese is melted. Cut each tart into six pieces.

PORTOBELLO & ONION TART

Steps:

• Preheat oven to 400°. Unfold puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2" border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If center has puffed, flatten gently with a spatula. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add remaining oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt. , In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.

WILD MUSHROOM TARTLETS

Steps:

• Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
• Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
• Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

MEATLESS MUSHROOM TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
• Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
• Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
• Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
• Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
• Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
• Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

WILD MUSHROOM PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
• Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
• Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.