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Jul. 26th, 2008 08:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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carols_stuffExotic Mushroom Tarts
You'll need 4, 4" tart pans with removable bottoms for this recipe. If you want to make more than 4 tarts you can do them in batches.
Serves 4. Can be easily doubled
1 pre-made, refrigerated pie crust (or your favorite pie crust recipe)
2 Tbl olive oil
2 Tbl of butter
one cup of diced shallots
one pound of wild mushrooms, mixed. I use chanterelle, porcini, cremini, and shitake (any button mushrooms work fine too). Chopped. Do not include any stems.
1/2 tsp of sea salt, grated
1/2 tsp of fresh pepper
1/2 cup of Marsala cooking wine
1/2 cup of organic vegetable broth
1/2 cup of creme fraiche
1/2 cup of Parmesan cheese
Preheat oven to 450 degrees.
Spread your pie crust on a cutting surface. Take one of your 4" tart pans and set it upside down on the crust. Take a sharp knife and trace one half inch outside the tart pan perimeter, cutting as you go. You'll have a circle of crust slightly larger in diameter than the tart pan. Turn the tart pan over, put in the bottom and place the crust inside. Inch it in so the bottom is covered and the crust goes up the sides. If a little extends over the edge, just fold it over and press so it's even with the top. Do this with all 4 tart pans. You'll have a bit of crust left over for another use, another tart or even some decorations for your serving display.
Bake the tarts on a cookie sheet for 6 to 7 minutes until beige and set. You don't need to overly brown them. If they bubble slightly that's okay. I don't bother to fill them with bean weights. Set aside to cool when they come out of the oven.
While the tarts are baking you can begin your filling. In a large saute pan add the butter and oil. Melt on medium high and add the shallots. Cook just a minute or two until the shallots wilt. Add your chopped mushrooms. Cook on medium to medium high until most of the liquid has evaporated. This might take up to 10 minutes or so. Grate on your salt and pepper. Add the wine and vegetable broth. Continue cooking until the broth and wine have almost disappeared. This makes a nice, rich reduction. Turn down to low and add the creme fraiche. Stir the creme fraiche into the mushrooms until they are all coated in the creamy sauce.
(At this point all of the ingredients can be set aside until you are ready to bake the tarts. Put the tart crusts in an airtight container and the mushroom mixture can be stored in the refrigerator).
When ready to bake fill the tarts, divide the Parmesan cheese evenly into the bottom of the tarts. Then add the mushroom mixture. Carefully remove the tarts from the rim of the pan and set them on a cookie sheet. Bake 15 - 20 minutes until warmed through. Crusts will crisp up nicely because of the heat from the cookie sheet.
Enjoy on their own or with a small, simple salad of baby greens for an appetizer or a very light lunch.
Vegetarian Mushroom Risotto
This recipe serves: 4
About 3 cups vegetable stock
2 teaspoons olive oil
1/3 cup diced onions
1 cup sliced mushrooms (button, shiitake or oyster)
1 teaspoon minced garlic
1 teaspoon minced, fresh thyme
1 cup Arborio rice
1/3 cup freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper
1. Heat the stock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes. Add the mushrooms and cook until the mushrooms become tender, about 8 minutes. Add the garlic and thyme and cook 2 minutes more.
3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
4. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
5. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and the mushrooms. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
6. Divide the risotto into serving dishes and sprinkle with the remaining cheese.
You'll need 4, 4" tart pans with removable bottoms for this recipe. If you want to make more than 4 tarts you can do them in batches.
Serves 4. Can be easily doubled
1 pre-made, refrigerated pie crust (or your favorite pie crust recipe)
2 Tbl olive oil
2 Tbl of butter
one cup of diced shallots
one pound of wild mushrooms, mixed. I use chanterelle, porcini, cremini, and shitake (any button mushrooms work fine too). Chopped. Do not include any stems.
1/2 tsp of sea salt, grated
1/2 tsp of fresh pepper
1/2 cup of Marsala cooking wine
1/2 cup of organic vegetable broth
1/2 cup of creme fraiche
1/2 cup of Parmesan cheese
Preheat oven to 450 degrees.
Spread your pie crust on a cutting surface. Take one of your 4" tart pans and set it upside down on the crust. Take a sharp knife and trace one half inch outside the tart pan perimeter, cutting as you go. You'll have a circle of crust slightly larger in diameter than the tart pan. Turn the tart pan over, put in the bottom and place the crust inside. Inch it in so the bottom is covered and the crust goes up the sides. If a little extends over the edge, just fold it over and press so it's even with the top. Do this with all 4 tart pans. You'll have a bit of crust left over for another use, another tart or even some decorations for your serving display.
Bake the tarts on a cookie sheet for 6 to 7 minutes until beige and set. You don't need to overly brown them. If they bubble slightly that's okay. I don't bother to fill them with bean weights. Set aside to cool when they come out of the oven.
While the tarts are baking you can begin your filling. In a large saute pan add the butter and oil. Melt on medium high and add the shallots. Cook just a minute or two until the shallots wilt. Add your chopped mushrooms. Cook on medium to medium high until most of the liquid has evaporated. This might take up to 10 minutes or so. Grate on your salt and pepper. Add the wine and vegetable broth. Continue cooking until the broth and wine have almost disappeared. This makes a nice, rich reduction. Turn down to low and add the creme fraiche. Stir the creme fraiche into the mushrooms until they are all coated in the creamy sauce.
(At this point all of the ingredients can be set aside until you are ready to bake the tarts. Put the tart crusts in an airtight container and the mushroom mixture can be stored in the refrigerator).
When ready to bake fill the tarts, divide the Parmesan cheese evenly into the bottom of the tarts. Then add the mushroom mixture. Carefully remove the tarts from the rim of the pan and set them on a cookie sheet. Bake 15 - 20 minutes until warmed through. Crusts will crisp up nicely because of the heat from the cookie sheet.
Enjoy on their own or with a small, simple salad of baby greens for an appetizer or a very light lunch.
Vegetarian Mushroom Risotto
This recipe serves: 4
About 3 cups vegetable stock
2 teaspoons olive oil
1/3 cup diced onions
1 cup sliced mushrooms (button, shiitake or oyster)
1 teaspoon minced garlic
1 teaspoon minced, fresh thyme
1 cup Arborio rice
1/3 cup freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper
1. Heat the stock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes. Add the mushrooms and cook until the mushrooms become tender, about 8 minutes. Add the garlic and thyme and cook 2 minutes more.
3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
4. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
5. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and the mushrooms. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
6. Divide the risotto into serving dishes and sprinkle with the remaining cheese.
