Who reads food magazines? Are you as crazy about them as I am? Thank goodness I can get most of them free through digital downloads from the local library, as well as a host of others -- including regional publications -- through the Issuu app. Magazines can really stack up and overwhelm if they aren't thinned out occasionally. Today, instead of doing my fall cleaning, I have been thinning out some old food magazines (which is taking a heck of a lot longer than I'd anticipated because, naturally, I have to read through every one). As it turns out, this is a mouthwatering process. While going through my stack of Everyday Food magazines I found this recipe for Upside-Down Mushroom Tartlets. I had the few ingredients required on hand, and love anything mushroom-y, so had to stop what I was doing and make them.
What yummy little treats these are! They can be quartered to serve as an hors d'oeuvre, or served as is alongside a salad or bowl of soup for lunch or dinner. I'll reprint the recipe below, as written, but really, I didn't measure a thing. I also seasoned with Montreal Steak Seasoning (I love that stuff!) instead of just salt and pepper. Yummy!
Upside-Down Mushroom Tartlets
Everyday Food, September 2010
1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
1 tablespoon extra-virgin olive oil, plus more for muffin pan
1 large shallot, diced small
1 pound cremini mushrooms, sliced
Coarse salt and ground pepper
2 teaspoons fresh thyme leaves, plus more for serving
3/4 cup grated Gruyere cheese (2 ounces)
Preheat oven to 375°F. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.