Mushroom Medley Tartlets
Calling all mushroom lovers… and for all those that are fungi-averse, look away. I’m a huge fan of mushrooms. Raw not so much. But a beautifully seared portobello sliced over a zestfully seasoned arugula salad, gets me every time. I love the flavor profile that mushrooms add to many dishes. I once had the most amazing butter seared hen-of-the-woods mushroom, it was practically life changing. All that to be said, I wanted to embrace my passion for mushrooms and create a tartlet recipe that is great for parties as a passed hors d’oeuvre or even for dinner as a personal-sized protein-packed entree. Say that three times fast… This recipe of three mushrooms is placed atop flaky puff pastry and delivers a mastery of textures and flavors. Bon appétit!
MUSHROOM MEDLEY TARTLETS
Serves 6
ingredients + SUPPLIES
1/2 pound shiitake mushrooms, sliced
1/2 pound cremini ‘baby bella’ mushrooms, sliced
1/2 pound maitake ‘hen-of-the-woods’ mushrooms, sliced
1 large shallot, finely diced
1 Tbsp extra virgin olive oil
1 cup grated Gruyére cheese
3 tsp fresh thyme leaves
2 sheets frozen puff pastry, thawed and cut into 4-inch rounds
Non-stick spray
Tartlet pan
STEPS
Preheat oven to 400 degrees.
In a large skillet, heat olive oil over medium-high heat. Add the diced shallots and cook until slightly translucent, about 2-3 minutes.
Add the three mushrooms to the pan and cook until browned.
Season the mushroom mixture with salt and pepper and stir in the thyme leaves. Remove from heat to let cool.
Spray the tartlet pan with the non-stick spray and divide the mushroom mixture and cheese evenly into each cup.
Place the chilled puff pastry rounds on top of each. Bake until golden brown and puffed, about 20-25 minutes.
Remove from oven and let cool for about 5 minutes. Place a cutting board or baking sheet over pan and invert to release the tartlets.
Garnish with fresh thyme and serve.
