Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mushroom and blue cheese tarts. It is one of my favorites. For mine, I’m gonna 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 foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Mushroom and blue cheese tarts is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have mushroom and blue cheese tarts using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom and blue cheese tarts:
- Make ready 600 g button mushrooms (white or brown)
- Get 1/4 cup unsalted butter
- Take 2 medium shallots, minced
- Take 2 tbsp Worcestershire sauce
- Prepare 1/2 cup heavy cream
- Take 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. Scatter the mushrooms, watercress leaves and blue cheese evenly over the base of the pastry case.
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. Scatter the mushrooms, watercress leaves and blue cheese evenly over the base of the pastry case. Beat together the cream and eggs with some seasoning, pour the mixture into the tart and return it to the baking sheet. BLUE CHEESE - crumbled blue cheese is added to the mushroom filling before assembling the galette. Blue cheese has an incomparable tang This rustic mushroom tart is great for entertaining and can be served warm or at room temperature.
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