Dish: Tasty Mushroom and blue cheese tarts

Mushroom and blue cheese tarts. Here's a savory tart/quiche recipe that incorporates sautéed mushrooms, blue cheese, garlic confit and a combination of thyme, rosemary and sage. Spanish Flavours is on our list of must-own cookbooks for this spring. London-based chef José Pizarro's volume of regional Spanish dishes from tapas and peasant dishes to restaurant-worthy composed dishes is our latest obsession.

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Since mushrooms and blue cheese are fabulous with green beans I served the beef wellington tarts with some and covered them in the mushroom blue cheese sauce as well. BLUE CHEESE - crumbled blue cheese is added to the mushroom filling before assembling the galette. Blue cheese has an incomparable tang This rustic mushroom tart is great for entertaining and can be served warm or at room temperature. You can have Mushroom and blue cheese tarts using 7 components and 4 steps. Right here is just how we attain.

Components of Mushroom and blue cheese tarts

1. Instructions. 600 g of button mushrooms (white or brown).
2. Guidelines. 1/4 cup of unsalted butter.
3. Step by step. 2 of medium shallots, minced.
4. Detaile. 2 tbsp of Worcestershire sauce.
5. Directions. 1/2 cup of heavy cream.
6. Detaile. 100 g of gorgonzola.
7. Guidelines. 1 package of ready-made mini tart shells.

Set the mushrooms aside to cool. Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick Spoon the blue cheese mixture over the top of each tart. Reviews for: Photos of Mini Mushroom and Goat Cheese Tarts.

How to Process To Make Mushroom and blue cheese tarts

1. Clean and trim the mushrooms. Put two-thirds in a food processor and pulse until finely chopped. For the remaining mushrooms, cut them by hand into very thin slices..
2. Melt the butter in a large nonstick pan on medium-high heat. Once the butter stops foaming, add the mushrooms and shallots. The mushrooms will release a lot of water, so you'll need to cook the liquid off. Let fry until browned, about 15 minutes..
3. Add the Worcestershire sauce, cream, and gorgonzola to the mushrooms. Turn the heat down to medium and stir until smooth and the cheese fully melted. Add salt and freshly cracked black pepper to taste. Take the pan off the heat and set aside to cool to room temperature..
4. Preheat your oven to 375 F. Fill the tart shells with the mushroom filling and bake according to the tart shell instructions. Best eaten hot from the oven. If you have extra filling left over, it's excellent served on toast..

It made this good recipe great. I will definitely make these again especially when I want to impress. Deconstructed beef wellington in individual tart form topped with a mushroom and blue cheese sauce. Pan seared steak crusted in fresh cracked peppercorns and dried mushroom served topped with a velvety creamy brie and mushroom sauce! This recipe for Pear and Blue Cheese Tart is a simple way to put this classic ingredient pairing to work in a quick puff pastry tart.

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