Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Michigan Mark on September 20, 2012, 10:56:00 AM
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(http://i1255.photobucket.com/albums/hh625/922TradBowHunter/5_zps924b242a.jpg)
About 1/3 Cup extra virgin olive oil;
2 Pounds cleaned mushrooms (mixed, sliced or quartered depending on variety, I use a pound of mini Bella's and a pound of white button);
Salt; black pepper; 2 tablespoons butter; 2 to 3 shallots minced depending on size; 4 cloves garlic crushed or minced; 1 and 1/2 tablespoons chopped thyme leaves; 1 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/2 lemon squeezed; 1 egg beaten; 2 tablespoons minced parsley leaves; 1 sheet frozen puff pastry, thawed; crumbled Blue Cheese about 5 ounces, this is a matter of taste.
Preheat oven 425 degrees F.
I have a very large saute pan, so if you don't use 2 saute pans heat over high heat, add olive oil and when oil is hot but not smoking add mushrooms, season with salt pepper, add the butter to allow to caramelize. Once the mushrooms have cooked down to half their size add the shallots and garlic cooking until lightly browned. Add the thyme and when fragrant add cream bringing to a simmer. Reduce the cream to about half then stir in the Parmesan cheese and lemon juice. Turn off the flame and stir in the beaten egg right away. Remove from the stove letting cool at room temperature. Add the parsley. While mushrooms are cooling, roll out the pastry dough on a floured surface. Roll out so it will line a 10 inch removable bottom tart pan. Prick the bottom of dough a bit so the middle will not rise hardly, Line the dough with parchment paper and I usually place a pie pan in center to weigh down, but dry beans will work. Bake for 10 to 12 minutes, remove from oven to let cool, removing the pan/beans and paper. Lower oven to 400 degrees F. When the mushrooms and shell have cooled to room temperature, fill the tart/pastry shell with the mushroom mixture and top with the crumbled Blue cheese. Place the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from oven and allow to cool before serving. I place the tart mold onto a big can allowing the sides to fall away then with a spatula transfer to a plate removing the bottom, slicing in wedges and serve.
Have a slice!
(http://i1255.photobucket.com/albums/hh625/922TradBowHunter/4_zps237f8aa4.jpg)
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That sounds and looks awesome!!!!!!!!!!! Can't wait to try this one. :clapper:
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Looks delicious.
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Wow that looks great.
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We made this and it is GREAT!!!!Bergie
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Longbowben you have to try this we have given it to several of our friends and they just love it. It is really good with a little sausage in it. YUMMMM YUMMMMMMM Bergie
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I am making this tomorrow!!
Thanks Mark.
Fat Daddy
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Just made another one this weekend and we put some of our homemade breakfast sausage in it and that was yummmmmmy
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Glad to hear, we also have to have it every now and then or more often.
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I'm going to do this with Morels and goat cheese. Holy smokes, looks great! Thanks Mark!
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Made my mouth water as soon as the picture came up
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My wife and I made this this evening and all I can say is OMG. We had it with deer burgers. We will be having the leftovers with back strap on the grill tomorrow. Thanks Mark for a great recipe.
JAck
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Yummm...
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I will be trying this one looks great, thanks for sharing. I wish I knew the art of finding wild mushrooms, my friend Jay does hunt mushrooms every year, I will have to start a training plan with him.
:clapper: :clapper: :clapper:
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Im gonna fix this!