Mushroom & Thyme Cheddar Tart

It works well year-round as mushrooms fit with every season. I just love the combination of the earthy mushrooms, caramelized onions & fresh herbs.

Recipe and photo by Marcella of Hey Modest Marce

Prep Time: 10 mins. | Cook Time: 30 mins.

Ingredients

1 tablespoon olive oil
1 clove of garlic, minced
1 medium yellow onion, sliced thin
1-1.5 cups of mushrooms, sliced thin (I used crimini mushrooms)
1 teaspoon fresh thyme
1 sheet of frozen puff pastry
1 cup Irish cheddar cheese, grated
2-3 sprigs of fresh thyme, for garnish

Method

1. In a saucepan over medium heat add the olive oil & garlic. Once the garlic has infused into the oil, add the sliced onions, mushrooms & thyme.
2. Let cook over medium heat for 15 minutes, until the onions begin to caramelize & the mushrooms cook down. Remove from heat & let cool.
3. While the mixture cools, prepare the puff pastry. Roll out frozen puff pastry into a square, trim edges & place on a baking sheet.
4. Brush with olive oil, top with grated cheddar & evenly distribute the mushroom mixture.
5. Bake at 400 degrees for 15 minutes, or until the pastry edges have puffed & turned a golden brown.
6. Garnish with fresh thyme sprigs, slice & serve.

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Scrambled Egg Muffins with Shiitake Mushrooms

My new favourite way to eat eggs in the morning (even during the week) is in the form of scrambled egg muffins and I couldn’t think of a better add-in than gorgeous shiitake mushrooms.

Recipe and photo courtesy of Mardi from eat. live. travel. write.

Prep Time: 5 mins. | Cook Time: 15 mins. | Makes: 8 muffins in a standard muffin tin.

Ingredients

6 eggs
1/3 cup milk
6 teaspoons freshly grated Parmesan cheese
about 16 shiitake mushrooms, thinly sliced and sauteed in a small amount of olive oil, then drained
salt and pepper

Method

1. Preheat oven to 400F. Lightly oil the muffin tin using a paper towel.
2. Lightly beat the eggs and milk. Season with a pinch of salt and pepper. Sprinkle in most of the Parmesan, reserving a small amount to sprinkle on top of the muffins,
3. Place a teaspoon of the mushrooms in each muffin tin. Pour in the egg mixture to about 3/4 full (the mixture will puff up when it cooks).
4. Add about another teaspoon of mushrooms in each muffin tin. Top with remaining cheese.
5. Bake for 12-15 minutes until top is puffy and golden.
6. Remove from muffin tins and serve immediately (I sprinkled with parsley and added a cooked mushroom to make them look pretty but you can just eat them as is!)
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Roasted Mushroom Tart with Herbed Goat Cheese and Onion Jam

A savoury onion jam is slow-cooked and spread onto the bottom of the pastry. Top with the balsamic-roasted mushrooms and goat cheese enhanced with herbs and lemon.

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 5 mins. | Cook Time: 25 mins.

Ingredients

2 tbsp olive oil
2 onions diced
good pinch of salt
2 tbsp balsamic vinegar
1 tbsp brown sugar
2 portabella mushrooms, stem removed, thickly sliced
8 cremini mushrooms, thickly sliced
3 tbsp olive oil
3 tbsp balsamic vinegar
coarse salt and pepper
a few sprigs of fresh thyme, or 1 tsp dried
140 grams (about 1/2 cup) goat cheese,
softened at room temp
zest of 1 lemon
2 tsp fresh thyme leaves or 1/2 tsp dried
1/2 tsp salt
1 sheet frozen puff pastry, thawed( I used the kind already pre-rolled. If not, roll yours out to about 8 inches by 11)
fresh pea shoots, for garnish

Method

1. To make onion jam, heat olive oil over medium/high heat in medium size sauce pan. Add onions, stirring well, reduce heat to medium/low and stir in salt. Cook until translucent, stirring often.
2. Reduce heat to low and cook for 20 minutes, scraping up brown bits every so often. You may need to add a bit more olive oil if it seems too dry.  Add the balsamic vinegar and brown sugar and cook about 20 minutes longer, over low heat, stirring often. Once soft and jammy, let cool and set aside.

3. Meanwhile, toss the sliced mushrooms in a large bowl with olive oil, balsamic vinegar, salt, pepper and thyme. Place on a parchment-lined bake sheet and roast in a preheated 400*F oven for about 20 minutes, until golden. Remove from oven and set aside.
4. Mix the goat cheese with lemon zest, thyme and salt.
Lay the sheet of puff pastry onto a parchment-lined bake sheet. With a sharp knife, score the perimeter of the pastry about 1 inch all around. Using a fork, poke holes all around inside the border – this will ensure the pastry doesn’t rise in the inside, but it does around the edges.
5. Spread the onion jam  evenly in the middle. Top with roasted mushrooms and goat cheese. Bake at 400*F for about 20 -25 minutes. Garnish with pea shoots. Serves 2 for main or 4 for appetizer.
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Roasted Mushroom Tart with Bechamel and Fried Sage

I can’t imagine a vegetarian who wouldn’t welcome this roasted mushroom tart with béchamel and fried sage on their holiday table. While it makes an impressive vegetarian main course to complement the array of Thanksgiving sides, it’s also perfect as an appetizer for any mushroom lover.

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 15 mins. | Cook Time: 55 mins. | Serves: 4-6 (as a main)

Ingredients

2 ½ lbs. mixed mushrooms*
1 head of garlic, cloves removed and peeled
½ small lemon, sliced in rounds
3 tbsp olive oil
5 sprigs each fresh thyme and rosemary
salt and pepper, to taste
1 sheet puff pastry, thawed
béchamel:
6 tbsp butter
6 tbsp flour
2 cups milk
¼ tsp nutmeg + more to taste
½ cup grated Parmigianino Reggiano
fried sage:
¼ cup oil
bunch of fresh sage, stems removed
salt
*whole cremini, whole button, halved King oyster, whole enoki

Method

1. Preheat oven to 425. Toss together the mushrooms (except the enoki), garlic, lemon, olive oil, herbs, and a pinch of both salt and pepper. Spread onto a parchment lined baking sheet. Roast until golden brown but still tender, about 30 minutes, stirring once halfway through. If using enoki mushrooms, add in the last 5 min. Remove the herb stalks and lemon slices.
2. Meanwhile make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 min, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking frequently, until thick and smooth, 8-10 minutes. Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg if desired.
3. On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½“ to create a border. Prick the center lightly with a fork. Bake 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 min more or until the pastry is golden brown.
4. For the fried sage, heat oil in a skillet over medium high heat. Add 1/3 of the sage leaves and cook until crisp, only 2-3 seconds. Transfer to paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve.
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