Mushroom And Goat Cheese Tartine With Pickled Red Onions Recipes

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PICKLED RED ONIONS

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6



Pickled Red Onions image

Steps:

  • In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

CARAMELIZED ONION, MUSHROOM AND GOAT CHEESE TART

Provided by Food Network

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 9



Caramelized Onion, Mushroom and Goat Cheese Tart image

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.

1 large sweet onion
16 medium shiitake mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil, divided
Salt
Freshly ground black pepper
1 (4-ounce) package puff pastry, defrosted according to package directions (recommended: Dufour)
3 eggs, divided
8 ounces goat cheese, divided
2 teaspoons chopped fresh thyme leaves

GOAT CHEESE-MUSHROOM CHICKEN BREASTS

Provided by Amy Finley

Time 1h30m

Yield 6 servings

Number Of Ingredients 12



Goat Cheese-Mushroom Chicken Breasts image

Steps:

  • Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
  • Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
  • Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
  • Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
  • Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

6 skinless, boneless chicken breasts (10 ounces each)
10 ounces cremini mushrooms
2 tablespoons unsalted butter
Kosher salt and freshly cracked pepper
6 ounces goat cheese, softened
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley, for garnish
1 1/2 cups dried shiitake mushrooms
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon cold unsalted butter
Kosher salt and freshly cracked pepper

MUSHROOM AND GOAT CHEESE TART

Categories     Mushroom     Appetizer     Bake     Goat Cheese     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Mushroom and Goat Cheese Tart image

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.

3 tablespoons unsalted butter
8 ounces button mushrooms, cut into 1/2-inch pieces
1 large shallot, minced
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg, beaten to blend
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1 teaspoon minced fresh thyme
2 tablespoons whipping cream

PICKLED MUSHROOMS AND ONIONS

This recipe is so easy to make and so very delicious. Make it ahead of time. Double or even triple it. Great as a side dish or an appetizer.

Provided by Kathy W

Categories     Other Appetizers

Time 15m

Number Of Ingredients 8



Pickled Mushrooms and Onions image

Steps:

  • 1. In a sauce pan, combine all ingredients except the mushrooms. Bring to a boil.
  • 2. Add mushrooms, reduce to a simmer. Simmer 5-6 minutes.
  • 3. Pour into a bowl, let cool 30 minutes or so, then cover and chill overnight.
  • 4. Serve chilled or at room temp.

1/3 c red wine vinegar
1/3 c vegetable oil
1 medium onion, sliced thin and rings separated
1 tsp salt
2 tsp parsley flakes
1 tsp prepared mustard
2 Tbsp brown sugar
2 jar(s) mushroom caps (6 oz each), drained

GRILLED MUSHROOMS WITH GOAT'S CHEESE

This autumnal dish is so easy to make - try serving it with crusty bread and a side salad

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8



Grilled mushrooms with goat's cheese image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
  • Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
  • When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.

Nutrition Facts : Calories 257 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.12 milligram of sodium

8 large portobello mushrooms
2 garlic cloves , finely chopped
150g mild goat's cheese
4 slices ham , halved
2 tbsp olive oil
50g pine nuts , lightly toasted
small handful parsley , roughly chopped
toasted ciabatta and salad, to serve

WILD MUSHROOM, ROASTED BEET, AND GOAT CHEESE SALAD WITH ONION PURéE

Categories     Salad     Mushroom     Onion     Goat Cheese     Beet     Summer

Yield Makes 4 servings

Number Of Ingredients 29



Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée image

Steps:

  • Make the onion purée:
  • In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
  • Make the mushrooms:
  • In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
  • Roast the beets:
  • Preheat the oven to 425°F.
  • Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
  • Toast the pumpkin seeds:
  • Preheat the oven to 375°F.
  • Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
  • Cook the peas:
  • Fill a large bowl with ice water.
  • In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
  • To serve:
  • In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.

For the onion purée:
1 tablespoon olive oil
5 cipollini onions, peeled and cut into quarters
1/2 medium shallot, minced
Salt
5 tablespoons heavy cream
For the mushrooms:
3 tablespoons walnut oil
2 ounces fresh chanterelle mushrooms, cleaned and trimmed
2 ounces fresh black trumpet mushrooms, cleaned and trimmed
2 ounces fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters
4 sprigs fresh sage
Salt
For the roasted beets:
8 medium red beets, trimmed and scrubbed
8 medium golden beets, trimmed and scrubbed
1/4 cup olive oil
Zest and juice of 1 Meyer lemon
2 tablespoons minced fresh chives
Salt
For the pumpkin seeds:
1/4 cup pumpkin seeds
2 tablespoons walnut oil
Salt
For the English peas:
20 English peas, shelled
Salt
To serve:
1/4 cup goat cheese

GOAT-CHEESE STUFFED MUSHROOMS

These stuffed mushrooms make great bite-size appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 24

Number Of Ingredients 8



Goat-Cheese Stuffed Mushrooms image

Steps:

  • Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
  • In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
  • Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 88 g, Fat 4 g, Protein 5 g

Olive oil, for baking sheet
3 slices white sandwich bread
1 small garlic clove, coarsely chopped
1 log (5 ounces) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
Coarse salt
2 packages (10 ounces each) white button mushrooms, stems removed

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