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.
This post is linked to:
Sunday’s Best
Oh they look so good. I printed the recipe - thank you so much. I love reading all the recipes also, but cooking for one isn't reasonable, some I do ad freeze half of the recipe.
ReplyDeleteAfter I have read and re-read the magazines I give them to a friend.
Have a great weekend.
Mary
Yummy...I have made upside down tarts with excess tomatoes, too.
ReplyDeleteI am obsessed with food mags. My fav one right now is the Food Network Magazine, although most of my recipe re-creates probably come from Cooking Light. Your recipe looks like a great one to try!
ReplyDeletePattie, this recipe sounds like my kind of thing. Do you use it as part of your main course or could it be an appetizer as well?
ReplyDelete