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. Caramelized onions and mushrooms in butter and olive oil, lightly seasoned with salt and pepper, you don't need much salt I know a lot of people are not fans of blue cheese but you have to give it a try, it's delicious. When you marry all these great ingredients together you have a.
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Hey everyone, it’s me again, Shelina, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mushroom and blue cheese tarts. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Here's a savory tart/quiche recipe that incorporates sautéed mushrooms, blue cheese, garlic confit and a combination of thyme, rosemary and sage. Caramelized onions and mushrooms in butter and olive oil, lightly seasoned with salt and pepper, you don't need much salt I know a lot of people are not fans of blue cheese but you have to give it a try, it's delicious. When you marry all these great ingredients together you have a.
Mushroom and blue cheese tarts is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Mushroom and blue cheese tarts is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mushroom and blue cheese tarts using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom and blue cheese tarts:
- Make ready 600 g of button mushrooms (white or brown).
- Take 1/4 cup of unsalted butter.
- Take 2 of medium shallots, minced.
- Make ready 2 tbsp of Worcestershire sauce.
- Prepare 1/2 cup of heavy cream.
- Make ready 100 g of gorgonzola.
- Prepare 1 package of ready-made mini tart shells.
It made this good recipe great. I will definitely make these again especially when I want to impress. 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. If you haven't tried blue cheese with pears before, you are really depriving yourself and I strongly urge you to rectify that immediately.
Instructions to make Mushroom and blue cheese tarts:
- 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..
- 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..
- 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..
- 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..
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