Wild Mushroom And Goat Cheese Tartlets Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 4 rectangles. Use a sharp knife to score a 1cm border around each, place on a baking tray, then chill until needed.
• Heat the butter and oil in a large frying pan, add the mushrooms and cook over a high heat, stirring, for about 10 mins, or until golden brown and almost all the liquid has evaporated. Season, add the garlic and walnuts, and cook for 1 min. Set aside.
• Put the goat's cheese in a bowl, season and stir through the thyme leaves. Remove the pastry from the fridge and spread the cheese over the centres. Top with the mushroom mixture, then brush the edge of the pastry with beaten egg for a glossier finish, and bake for 20-25 mins or until the pastry is golden and crisp. Top with the remaining thyme sprigs and a good grinding of black pepper. Serve with a baby leaf salad.

Steps:

• pre-heat oven 350.
• saute mushrooms in a large pan over high heat until all moisture has evaporated. Add butter ,shallots,lemon zest and garlic. Cook for 1-2 minutes.
• Remove from heat and stir in goat cheese and herbs. Season with salt and pepper to taste. Let cool.
• Once cooled, place a spoonful into phyllo tart shells and bake about 5 minutes or so,.

Steps:

• In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.
• Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool.
• Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12x15-inch rectangle. Cut one 12x5-inch rectangle, two 11x1/2-inch strips and two 5x1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.

Steps:

• Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
• Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
• Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

Steps:

• To make the spread:.
• Clean the mushrooms, remove stems and cut into quarters.
• Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand.
• Heat a skillet over medium heat and melt the butter.
• Add the mushroom/onion mix, salt and thyme and saute for 5 minutes.
• Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture.
• Spoon into a small bowl and let it stand until cool then add lemon juice, mayo and Worcestershire sauce and mix well.
• This filling may be made 1 day ahead and refrigerated until needed.
• For the tart:.
• Preheat the oven to 450º. If using a refrigerated pie crust like I do, let pie crust stand at room temperature according to package directions.
• Unroll the pastry on a parchment paper lined baking sheet.
• Spread the mushroom filling evenly to within 1 1/2 inches from the edge.
• Sprinkle with cheese and thyme.
• Fold in one edge of the pastry toward the center covering part of the filling.
• Work around the edge, pleating as you go.
• Bake for 10 minutes.
• Then reduce heat to 350º and bake 20 to 25 minutes or until pastry is golden brown.
• Remove from oven and cool pan on wire rack for 10 minutes before serving.