Recipe: Appetizing Mushroom and blue cheese tarts

Mushroom and blue cheese tarts. 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.

This gourmet savoury tart is quick to make and packed full of tasty, high quality ingredients. 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. 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. You can cook Mushroom and blue cheese tarts using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mushroom and blue cheese tarts

1. It's 600 g of button mushrooms (white or brown).
2. Prepare 1/4 cup of unsalted butter.
3. It's 2 of medium shallots, minced.
4. It's 2 tbsp of Worcestershire sauce.
5. You need 1/2 cup of heavy cream.
6. You need 100 g of gorgonzola.
7. You need 1 package of ready-made mini tart shells.

When you marry all these great ingredients together you have a. 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. Topped with blue cheese and filled with beef, mushrooms, and onions, this dish is delicious.

Mushroom and blue cheese tarts instructions

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..

For the pastry, pulse the flour, butter, salt, and parmesan in a food processor until the mixture resembles fine breadcrumbs. Mushrooms, goat cheese, arugula, cranberries… sounds like we're building a fantastic salad, doesn't it? This time, your favorite salad ingredients are paired with flaky, delicate puff pastry. Mushroom and Chèvre Tarts. with dried cranberries and balsamic vinaigrette. Reviews for: Photos of Mini Mushroom and Goat Cheese Tarts.