Recipes

Caramelized Mushroom Tarts

Cuisine: American

Type: Side Dish

Serves: 4

Source:	Tom Colicchio "Think Like a Chef"
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Comments:
Serving Suggestions:

Ingredients:

2 large shallots
3-4 tbs. extra-virgin olive oil
3/4 pound mixed wild and cultivated mushrooms, cleaned, trimmed, and thickly sliced
Kosher salt and freshly ground black pepper
1 garlic clove, peeled and minced
1 tbs. fresh thyme leaves
4 tbs. sugar
1/4 tsp. sherry vinegar
1 - 1-1/2 cups Onion Confit
8 oz prepared puff pastry (defrosted if frozen)

Instructions:

1. Heat the oven to 375°F. Wrap 1 shallot in aluminum foil and bake it until soft, about 15 minutes. Remove the roasted shallot from the oven, let it cool some, then peel it and set aside. Peel and mince the remaining shallot.

2. Heat 1 to 2 tablespoons of the oil in a heavy skillet over medium-high heat until it shimmers. Add just enough mushrooms to cover the bottom of the pan in a single layer. Add salt and pepper and cook, turning the mushrooms when they begin to brown, about 2 minutes. Add some minced shallot, garlic and thyme and continue cooking until the mushrooms are tender, about 2 minutes more. Transfer the sauteed mushrooms to a plate, wipe out the skillet, and repeat, cooking the remaining mushrooms in batches.

3. Increase the oven temperature to 425°F. Combine the sugar and 1 tablespoon water in a small saucepan over medium heat. Swirl the pan until the sugar has completely dissolved, then let the mixture boil, swirling occasionally, until the sugar caramelizes and turns nut brown. Swirl the sherry vinegar into the caramel, then remove it from the heat.

4. Pour the caramel into four 4-ounce ramekins and allow it to cool for about a minute. Cut the roasted shallot into 4 pieces. Place a piece of shallot in each ramekin, cover with the sauteed mushrooms, and top with the Onion Confit.

5. Cut the puff pastry into circles slightly larger than the opening of the ramekins. La the pastry circles over the Onion Confit and place the ramekins on a baking sheet. Bake the tarts until the pastry is puffed and golden, about 20 minutes. Cool for a minute or so, the carefully unmold onto plates and serve warm or at room temperature.

Related recipes:

Onion Confit