Mixed Mushroom Tartlets
I summer in northern Michigan and find the morels that grow wild up there just irresistible, but never pick mushrooms if you are not 100% sure they are safe to eat. If morels are not available, I use whatever mushrooms I can find at the supermarket. If you like crumble some goat cheese over the top. The tarts can be used as a vegetarian entree or an appetizers.—Jennifer Condreay, Centennial, Colorado
Total TimePrep: 40 min. Bake: 15 min.
- 1-1/2 pounds sliced fresh assorted mushrooms
- 1 medium onion, chopped
- 1/2 cup butter
- 3 tablespoons olive oil
- 1/2 cup white wine or dry vermouth
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup heavy whipping cream
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg yolk
- 1 teaspoon water
- In a large skillet, saute mushrooms and onion in butter and oil in batches until tender. Reduce heat to medium. Stir in wine, thyme and salt. Cook until liquid is reduced by half. Stir in cream. Cook until thickened, about 10 minutes. Remove from heat and set aside.
- Unfold 1 puff pastry sheet. Roll out into a 12x8-in. rectangle. Cut into 8 rectangles. Using a sharp knife, score 1/2 in. from the edges of each pastry (do not cut through).
- Transfer to baking sheets. Repeat with remaining sheet of puff pastry. Spoon mushroom mixture into centers. Whisk egg yolk and water; brush over pastry edges.
- Bake at 400° until golden brown, 13-16 minutes.
Editor’s Note: For assorted mushrooms, we recommend a mixture of white button, baby portobello, shiitake and oyster mushrooms.
Nutrition Facts2 tartlets: 610 calories, 44g fat (19g saturated fat), 96mg cholesterol, 593mg sodium, 42g carbohydrate (2g sugars, 6g fiber), 8g protein.
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