Upside-Down Mushroom Tartlets

 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:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Full Plate Thursday

Foodie Friday

Sunday’s Best

Orange-Poppy Scones

It is always a good day when the new issue of Everyday Food arrives.  I thumb through it carefully, jotting notes and dog-earing pages, planning for the week ahead.  There are so many things in this issue that I want to try, but considering it's a Sunday and Sunday mornings call for something special, I chose to make the Orange-Poppy Scones.  (Yes, my obsession with scones continues).

These are delicious!  They are easy to make, bake up light and fluffy, and are full of orange-tasting goodness. 

 

One caveat, however: in the recipe in the magazine (above) you are instructed to "Form the dough into a 7-inch square" and "cut into 9 squares."  I would advise against this, if you can even manage, with your sharpest of knives, to cut the dough into such tiny pieces.  Doing this, and then cutting them into diagonals will yield a very small scone.  Instead, do what I did, make one slice across the middle horizontally, and then two vertical slices yielding 6 squares, and cut those into diagonals.  You'll have a perfectly sized scone, and a delicious one too.  

Just look at all of the delicious bits of orange zest spread evenly throughout the scone.

Happy Sunday!

Blackberry Fool

The steps to making Blackberry Fool.

This time of year I absolutely cannot get enough berries to eat.  I love them all: strawberries, blueberries, raspberries, and blackberries.  I picked up quarts of each while shopping this morning, with no cue as to what I'd do with them other than juice them or just eat them.  Then my eyes fell upon a stack of Everyday Food magazines and would you believe it, this one was on top.  

I know what you're thinking -- Good gravy, Marie, this woman has food magazines from 2008 lying around her house!  Well, yes...and no.  This was one I had kept (the only one from that year, I swear it!) because of the berry recipes.  So, since so much time had passed, I decided to give the Blackberry Fool recipe a try. Heaven!

A delicious, light dessert that is easy to make (takes all of 15 minutes!), and worthy of an everyday meal or one for guests.  You can substitute raspberries or strawberries for the blackberries if you prefer, but do give the blackberries a try, they are astoundingly good for you, and the taste is sublime!

This is linked to:

and Mosaic Monday at Little Red House