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