RECIPE 17: Porcini Mushroom Tartlets
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â -= Exported from BigOven =-
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Porcini Mushroom Tartlets
Serve with frisee & herb salad.
Serving Size: 4
Categories: Food & Wine Magazine, Appetizers
-= Ingredients =-
1 cup Walnuts
10 ounces Puff Pastry Dough All-Butter ; Thawed & Chilled
3 tablespoon Unsalted Butter
2 ea large Onions ; Thinly Sliced
to taste Salt & Pepper ; Freshly Ground
3/4 pound Porcini Or Cremini Mushrooms ; Trimmed
for brushing Extra Virgin Olive Oil
for garnish Chives ; Snipped
-= Instructions =-
1. Preheat the oven to 350. In a pie plate, bake the walnuts for about 8 minutes or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.
2. Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400.
3. Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.
4. In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4 inch thick.
5. Spread the pastry rounds with the puree and arrange the mushrooms, overlapping, on top. Brush with olive oil and bake for 10 minutes, or until hot. Garnish with chives and serve.
WINE: A medium-bodied red with some tannin will contrast with the mushrooms. Consider the French 2000 Mouton Cadet or the Italian 2001 Rocca delle Macie Rubizzo Sangiovese di Toscana.
NOTES : This recipe can be prepared through Step 3 up to 1 day ahead. Wrap the pastry rounds in plastic and refrigerate the onion-walnut puree. Recipe by Jean-Georges Vongerichten, Food & Wine Magazine, November 2003, page 74.
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