Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, mushroom and blue cheese tarts. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Here's a savory tart/quiche recipe that incorporates sautéed mushrooms, blue cheese, garlic confit and a combination of thyme, rosemary and sage. Fresh portobello mushrooms and creamy blue cheese work wonderfully together sitting amongst a golden, crumbly pastry. This gourmet savoury tart is quick to make and packed full of tasty, high quality ingredients. Caramelized onions and mushrooms in butter and olive oil, lightly seasoned with salt and pepper, you don't need much salt I know a lot of people are not fans of blue cheese but you have to give it a try, it's delicious.
Mushroom and blue cheese tarts is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Mushroom and blue cheese tarts is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have mushroom and blue cheese tarts using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom and blue cheese tarts:
- Make ready 600 g button mushrooms (white or brown)
- Take 1/4 cup unsalted butter
- Get 2 medium shallots, minced
- Prepare 2 tbsp Worcestershire sauce
- Get 1/2 cup heavy cream
- Prepare 100 g gorgonzola
- Take 1 package ready-made mini tart shells
Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick Spoon the blue cheese mixture over the top of each tart. Preparation Heat the oil and butter in a pan. This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks It makes an impressive (and easy) party appetizer or weeknight Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices.
Steps to make Mushroom and blue cheese tarts:
- Clean and trim the mushrooms. Put two-thirds in a food processor and pulse until finely chopped. For the remaining mushrooms, cut them by hand into very thin slices.
- Melt the butter in a large nonstick pan on medium-high heat. Once the butter stops foaming, add the mushrooms and shallots. The mushrooms will release a lot of water, so you'll need to cook the liquid off. Let fry until browned, about 15 minutes.
- Add the Worcestershire sauce, cream, and gorgonzola to the mushrooms. Turn the heat down to medium and stir until smooth and the cheese fully melted. Add salt and freshly cracked black pepper to taste. Take the pan off the heat and set aside to cool to room temperature.
- Preheat your oven to 375 F. Fill the tart shells with the mushroom filling and bake according to the tart shell instructions. Best eaten hot from the oven. If you have extra filling left over, it's excellent served on toast.
Preparation Heat the oil and butter in a pan. This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks It makes an impressive (and easy) party appetizer or weeknight Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Asian Beef with Mushrooms and Snow Peas is a simple dinner perfect for those busy weeknights! Your family will love tender mushrooms, crisp snow peas, and thinly sliced sirloin This Asian Beef with Mushrooms and Snow Peas is a delicious and flavorful dinner to please everybody in the family! This tart is one of my Brunch-For-Friends recipes.
So that’s going to wrap it up for this special food mushroom and blue cheese tarts recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
