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.
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.
