Sometimes each of us goes on some sort of binge with one or two types of food or ingredients. Currently for me, I’ve just had a huge weaknesses for all things fungi . . . mushrooms that is! Plus mushrooms are in season for such a long time throughout the year. Even a simple dish of sauteed mushrooms is enough to make me happy. I can’t even imagine going to a steakhouse without ordering a side of sauteed in warm butter – – ‘shrooms! I just love the meaty, buttery taste of mushrooms either alone or included in a dish with other ingredients.
I found this recipe in a Fine Cooking magazine special publication on breakfasts a few months ago and knew that I just had to make it. Talk about simple and easy, and oh yes, tasty. Of course I had a few changes to amp up the flavor a bit too!
First of all, I doubled the cheese by adding the zingy tastes of both Asiago and Pecorino-Romano cheeses to the subtleness of Fontina cheese. What a difference this made! I also doubled the garlic and Italian parsley . . . I mean, “why not?”
This was truly a delicious puff pastry tart with the adjustments that were made . . . so much flavor with a delicate and flaky puff pastry that is so light and airy. The mushroom tart was also better after it sat for about 10 minutes. I just loved this recipe and I know that it will have repeat performances for both family and friends as either an entree, side dish, or cut into smaller pieces for appetizers!
For the mushrooms
- 1 Tbsp. olive oil
- 2 – 3 Tbsp. butter
- 1 lb. mixed fresh mushrooms, wiped clean, trimmed and sliced 1/4″ thick
- 4 cloves garlic, minced (I doubled this from 2 cloves)
- Freshly ground sea salt and black pepper
- 4 Tbsp. chopped, fresh Italian parsley (I doubled this from 2 Tbsp.)
- Chopped fresh herbs: chives, oregano, thyme (or your favorite dried Italian blend)
For the tart
- 1 sheet frozen puff pastry, left out to thaw for about 45 minutes
- Flour to dust a wooden board or surface
- 1 egg, beaten
- 1/2 cup grated Fontina cheese
- 1/4 cup grated Asiago cheese (my addition)
- 1/4 cup grated Pecorino Romano cheese (my addition)
Prepare the sauteed mushrooms
- Pre-heat the oven to 425 degrees F.
- Heat the olive oil and butter in a large saute pan over medium heat until butter foams.
- Add garlic and mushrooms.
- Sprinkle with 1/2 tsp. sea salt and stir until the mushrooms start to release their moisture and begin to shrink, 2 – 3 minutes.
- Increase heat to medium-high so that you hear a steady sizzle; stir occasionally.
- In about 5 minutes, when liquid evaporates and mushrooms begin to brown, give just an occasional sweep with the spoon (about once a minute) to let the mushrooms brown nicely, cooking them another 2 – 4 minutes.
- Resist desire to stir to often.
- Turn off heat and toss in the parsley and pepper to taste, adding more salt if needed.
- Add other herbs.
- Set aside to cool.
Prepare the tart
- Meanwhile, thaw the puff pastry at room temperature until pliable, 45 minutes.
- Position a rack on the bottom rack of the oven at 425 degrees F.
- Lightly dust work area with flour.
- Unfold the pastry sheet and roll into rectangle about 10 x 15 inches, and about 1/16″ thick.
- Slide it onto a baking sheet lined with parchment paper.
- With the exception of about an inch border around the edges of the pastry, prick the pastry all over with a fork.
- With a pastry bush, brush the beaten egg over the border only (you won’t need all of it, so fry it up and either eat it or give to your puppies like I did).
- Bake until the pastry begins to puff and the surface feels dry, about 5 minutes.
- Scatter the sauteed mushrooms onto the pastry, leaving an inch of the border uncovered.
- Bake until the crust border is puffed and deeply golden brown, about 10 minutes.
- Scatter the cheese over the mushrooms and continue baking until the cheese melts, another 5 minutes.
- Let cool briefly on a rack.
- Slide tart off of the pan and parchment paper.
- Slice and serve.
The mushrooms after an awesome saute in butter, olive oil, garlic and herbs!