Putting anything on a puff pastry crust makes it special, but these mushrooms are so good that combining the two makes an unforgettable dish. —Susan Scarborough, Fernandina Beach, Florida
- 1/4 cup chopped walnuts or hazelnuts
- 3 tablespoons olive oil, divided
- 2 medium sweet onions, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarsely ground pepper
- 1/3 cup dry red wine
- 10 ounces sliced fresh shiitake mushrooms
- 1/2 pound sliced baby portobello mushrooms
- 2 teaspoons minced fresh thyme, divided
- 1 sheet frozen puff pastry, thawed
- 1 package (4 ounces) fresh goat cheese
- 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 onions are softened. Reduce heat to medium-low; cook 20-22 minutes or until 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 from pan. 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. Yield: 1 dozen.
Originally published as Mushroom Pastry Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p31
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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