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Discussion Starter #1
Wild Mushroom Tart


Recipe Description
Mushrooms and puff pastry in a delectable little pie.​
Preparation Steps:
Thaw puff pastry 40 minutes on counter.

Finely chop shallots and crush garlic.

Slice mushrooms.

Chop fresh parsley​
Level of Difficulty:
Easy​
Time Needed:
Approx 1 hour, plus thawing time for pastry shell​
Ingredients:
2 sheets puff pastry

10 T. butter
2 shallots, finely chopped
2 garlic cloves, crushed
1 lb mixed wild mushrooms, sliced (I just used an asst of mushrooms from store.)
3 T. chopped fresh parsley
2 T. cream
salt and pepper to taste​
Serves:
9​
Directions:
Take puff pastry out to thaw.

To make filling:

Melt 4 T. butter in pan and fry shallots and garlic until soft but not brown.
Add remaining butter and mushrooms. Cook 35-40 minutes. Drain any excess liquid.
Stir in parsley and cream. Salt and pepper to taste.
Leave to cool.

Preheat oven to 450F.

Divide pastry in two. Pile filling in first sheet. Cover with second sheet and press edges together to seal.

Brush with beaten egg.

Bake 45 minutes or until pastry is risen, golden, and flaky.​
 

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Discussion Starter #2
The first pic is of the "make your own pastry" gourmet version in the book. The second pic is my lazy version with commercial puff pastry. I messed up and didn't let the pastry thaw all the way, so it didn't get as flaky as puff pastry should, but the dish was still WONDERFUL!!

It is definitely NOT a low-cal dish!! 10 T. of butter!! But very rich and creamy!! I also doubled the amt of shallots and garlic, so it is a recipe you can play with, to make it your own.
 

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the crazy thing is that i was thinking i would only even think about eating the second one, well if it didnt have mushrooms and all. i think it looks more like dessert
 

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with that much butter? :drama:
 
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