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!
Topic: Mushroom Tart (Read 2166 times)
