Caramelized Onion And Mushroom Tart Recipes

Steps:

• Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
• To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
• When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.

Steps:

• Heat a large saucepan over medium-high heat. When the pan is hot, add the olive oil and the butter together, followed by the sliced onions. Cook for about 10 minutes or until the onions wilt and start to brown. At that point add the next three ingredients (sugar, vinegar, salt and pepper). Reduce the heat and cook gently, uncovered for about 20 more minutes or until the onions are completely caramelized. Add a little water if the onions look like they are drying out. Taste and adjust the seasoning. Remove the onions to a separate bowl.
• Add the sliced mushrooms to the same pot and sauté (without oil) for a few minutes until they release their moisture. At that point, add a little olive oil and the thyme leaves and cook for a few minutes, stirring frequently. Once the mushrooms start lightly brown, add the sliced potatoes and the fennel seeds. Season everything with some salt and pepper and cook for a few more minutes, until the potatoes soften a little. Set the mixture aside to cool.
• Unfold the thawed sheet of puff pastry and place it on a work surface. Roll it out into a 10"x14" rectangle and remove it to a baking sheet lined with parchment paper. Prick with a fork every few inches to prevent the pastry from bubbling while it bakes. Using a very sharp knife, score the perimeter of the dough about ¼- to ½-inch from the edge.
• Spread the cooled onions evenly over the puff pastry. Top with the sautéed mushrooms and potatoes and sprinkle with the Gruyère cheese. (Refrigerate if not baking immediately).
• Preheat the oven to 375°F. Bake the puff pastry on the middle rack for 25-30 minutes or until the cheese is bubbling and crust is nice and golden. Allow the tart to cool for 10 minutes then cut it into 20 little rectangles. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees F.
• Place the flour, butter and salt in the bowl of a food processor. Pulse a few times to break up butter into little pieces... mixture should resemble coarse corn meal. With the machine running, add the water a tablespoon at a time until the dough holds together when squeezed. Gather the dough together and form into a rectangle. Wrap in plastic wrap and refrigerate for one half an hour.
• In the mean time, heat the butter and olive oil in a large sauté pan. Add the mushrooms, stir to coat, spread out in the pan and allow to cook, undisturbed for a couple of minutes. Stir once and redistribute, continue cooking in this same manor until mushrooms are golden brown. Remove from pan and set aside.
• Add onions to the same sauté pan; add additional olive oil is necessary. Sauté until caramelized well, season with thyme, salt and pepper.
• Divide pastry in half. Roll each piece of pastry into long strips, about 4 inches by 8 inches. Place on a parchment lined baking sheet and crimp the edge of the dough to create a rim. Cover the tart with parchment and fill with beans. Bake 15 minutes, remove the parchment and beans and bake another 5 minutes. Remove and allow to cool.
• Reduce the oven to 350 degrees F.
• Spread half of the cheese and half of the onions and half of the mushrooms on each tart. Bake for 15 minutes. Allow to cool 5 minutes.
• To serve, cut each tart in half length wise and then into 6 equal pieces. Arrange on a serving plate.

Steps:

• Preheat oven to 400 degrees F.
• Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.
• Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.
• Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.
• Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
• Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

Steps:

• In a large non-stick pan, heat the butter and oil; add the frozen onions and leeks and cook over a medium-high for 5-6 minutes, stirring constantly. Add a bit more oil if needed.
• Add the mushrooms, garlic and thyme - and cook over a medium heat for 5 minutes.
• Stir in the brown sugar and reduce the heat; allow the mixture to caramelise for 15 minutes, stirring occasionally (liquid should slowly reduce and the onions turn a caramel colour); remove the pan from heat and set aside to cool.
• Place the onion mixture in a food processor, add the balsamic vinegar, salt and pepper and process until chopped but still a little chunky. Or you could leave a tablespoon of the mixture out and add back into the mixture once you've removed it from the food processor.
• To Serve: Spoon the Caramelised Onion and Mushroom Spread into serving bowl, drizzle with olive oil and serve with fresh crusty bread.
• TIP: This dip is also yummy when used to make little tarts, or to top any savoury biscuits. Simply place teaspoonfuls of the Caramelised Onion and Mushroom Spread mixture into the mini savoury tartlet cases or onto the biscuits, add crumbled feta cheese and half a Kalamata olive. Garnish with a parsley leaf and serve.