Sunday, December 9, 2012

Mini mushroom tatin

Saturday night was our first entertaining of the holiday seas and I was looking for new ideas for appetizers. I saw the idea for these on Martha Stewart's website, I find that there are often some good ideas there, but I do not follow the recipes, lets be honest I hardly ever follow a recipe. I have called them mushroom tatin as they are made using the same method as the classic french tarte tatin.

Enough for 24 appetizers

2 cloves of garlic sliced
1 onion chopped

2 tablespoons of olive oil
6 cups of sliced mushrooms
sprig of fresh thyme
1/4 cup of sherry or wine
11/2 packages of puff pastry

Saute the onion and garlic in the olive oil a large frying pan until the onion is transparent, then add the mushrooms

Saute stirring frequently until the mushrooms have given off their liquid, then add the sherry or wine and thyme.  Continue to cook stirring occasionally until the liquid has all been absorbed. taste for seasoning and add salt and a good amount of pepper.

Generously butter 24 muffin tins then spoon the mushroom mixture in dividing it evenly amongst them.

Now cut rounds of puff pastry that exactly fit the top of the muffin tin.

 Bake these in a 350 oven until the puff pastry is cooked through and golden brown, about 15 to 20 minutes.

Place a cookie sheet on top and turn over, and they should just pop out.

These are now ready to serve.

Cooking them this way rather than putting the pastry at the bottom like a normal tart, is that the puff pastry is crispy and light and I will be trying some different toppings to cook this way, maybe mini tarte tatin with caramelized apples.

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