Best Mushroom Asiago Tarts Recipes

MUSHROOM TART WITH FONTINA AND ASIAGO CHEESE

Steps:

• 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.
• 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.

ASIAGO MUSHROOM TART RECIPE

Steps:

• Bring ½ cup water to boil in microwave. Add dried porcinis and submerge in the water. Allow mushrooms to sit and reconstitute for at least 30 minutes. Meanwhile, preheat oven to 400 degrees.
• Unroll pie crust and roll to a 15" circle. Wrap the crust around a rolling pin and transfer to a baking sheet lined with parchment paper and set aside.
• Use a slotted spoon to remove porcinis from liquid and chop coarsely, reserving the mushroom broth. Place a large skillet over medium-high heat and melt butter. Add porcini and criminis and cook for about 10 minutes, stirring occasionally until mushrooms are tender and dark brown in color.
• Add diced red onion, garlic, thyme and pepper and cook an additional 2 minutes. Add sherry or wine, Worcestershire and reserved porcini broth, making sure not to add any sediment that has collected on the bottom. Boil for 2-3 minutes until liquid is evaporated. Remove from heat and set aside to cool.
• Sprinkle half of the shredded Asiago into bottom of the rolled out pie crust then top with cooked mushrooms. Spread the filling out so it stops 2" from the edge of the dough. Fold the remaining dough up and over the mushrooms, folding and pleating as you work around the tart. Beat one egg thoroughly and brush egg wash over the exposed crust, going under the folds to help them stick together.
• In a small bowl, whisk cream and remaining 2 eggs until smooth then pour into crust. Top with remaining Asiago and bake about 30 minutes until set and the top is golden. Cool at least 15 minutes prior to serving.

MUSHROOM TART

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

MUSHROOM ASIAGO TARTS

Steps:

• Chop mushrooms in a food processor until finely minced.
• In a large saute pan over medium heat melt butter add mushrooms and onions.Cook stirring often until mushrooms are soft and all the liquid has evaporated.
• Stir in garlic and thyme and cook 1 minute longer.
• Remove from heat and season to taste. allow to cool.
• Preheat oven to 375.
• Whisk eggs and cream together and add to cooled mushroom mixture.
• Spoon mushroom filling into tart shells and top with Asiago cheese.
• Bake for 12 to 15 minutes, until pastry is browned and filling puffs up a little.