Ingredients
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4
-
8
-
3
-
2
-
1
-
2
-
2
-
1
-
-
-
1
-
1/2
-
6
-
1/4
-
1
Directions
Little Mushroom Tarts, From Sunset I would use button , portabellas or Cremini mushrooms as the common mushrooms NOTE: The recipe says to rinse the mushrooms but I would not and only brush off any dirt since mushrooms tend to soak up water , This was good! The mix of the shitake mushrooms, button mushrooms, onions, and garlic is sublime Next time I think I’ll just use sherry or red wine instead of sherry vinegar I kept picking up that taste over all the others The presentation in the tart form is very nice, but I think I just prefer the mushrooms sauteed and served over steak! Very nice recipe in the tart form, I think it would be a great appetizer Made for Newest Zaar tag Thanks for posting!, This was good! The mix of the shitake mushrooms, button mushrooms, onions, and garlic is sublime Next time I think I’ll just use sherry or red wine instead of sherry vinegar I kept picking up that taste over all the others The presentation in the tart form is very nice, but I think I just prefer the mushrooms sauteed and served over steak! Very nice recipe in the tart form, I think it would be a great appetizer Made for Newest Zaar tag Thanks for posting!
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Steps
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1
Done
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See Note About This Step.rinse Shiitake and Common Mushrooms. Trim and Discard Shiitake Stems; Coarsely Chop Both Kinds of Mushrooms (keep Separate). |
|
2
Done
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in a 10-Inch Frying Pan Over Medium-High Heat, Melt 1 Tablespoon Butter With 1 Tablespoon Olive Oil. Add Shiitakes and Stir Often Until Browned, 4 to 5 Minutes. Pour Into a Bowl. |
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3
Done
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Melt Another Tablespoon Butter With Another Tablespoon Olive Oil in Pan. Add Common Mushrooms and Stir Often Over Medium-High Heat Until Liquid Evaporates and Mushrooms Are Well Browned, 10 to 12 Minutes. Add to Bowl. Cool Slightly, Then Finely Chop Mushrooms. |
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4
Done
|
in Same Pan, Over Medium-High Heat, Melt Third Tablespoon Butter. Add Onion and Stir Often Until Beginning to Brown, About 8 Minutes. Add Garlic and Stir Until Fragrant, About 1 Minute. Pour in Vinegar and Stir Until Liquid Evaporates, 1 to 2 Minutes. Stir in Parsley and the Mushrooms; Season to Taste With Salt and Pepper. |
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5
Done
|
Combine Flour and 1/2 Teaspoon Salt in the Bowl of a Food Processor. Whirl Briefly to Mix. Add 6 Tablespoons Chilled Butter and Whirl Until Coarse Crumbs Form. Pour in 1/4 Cup Cold Water and Whirl Just Until Dough Comes Together. Squeeze a Little in Your Hand; If It Doesn't Hold Together, Add Another Tablespoon or Two of Water and Pulse to Mix. Pat Dough Into a Ball, Then Flatten Slightly Into a Disk, Wrap in Plastic, and Chill Until Cold, 15 to 20 Minutes. |
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6
Done
|
Preheat Oven to 375. |
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7
Done
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on a Well-Floured Surface, With a Floured Rolling Pin, Roll Dough Into an Oval 1/4 to 1/8 Inch Thick. Brush Half With Beaten Egg. Spoon Tablespoonfuls of the Mushroom Mixture Into One Hand, Squeeze Tightly, and Mound an Inch Apart on Egg-Washed Side of Dough. Fold Bare Half Over Mounds, and Press Between Them to Seal. With a 2-Inch Cookie Cutter, Cut Out Tarts and Transfer to a Baking Sheet. Gather Remaining Dough, Roll Again, Fill, and Cut Out More Tarts. |
|
8
Done
|
Bake Until Beginning to Brown, About 15 Minutes. Brush Tarts With Egg Wash (discard Any Remaining) and Continue Baking Until Deep Golden Brown, About 5 Minutes Longer. Serve Warm. |
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9
Done
|
Wine Pairing: Pick a Pinot Noir With Earthy Loam and Mushroom Notes to Echo the Mushrooms in the Tarts. |
