One of the great advantage of living in the Northwest is the availability of wild mushrooms almost all year around! I had some friends over and wanted to feature them in a classy way. So I adapted an old classic French tart made with mostly caramelized onions and incorporated the mushrooms. The result was divine! I should have doubled the recipe because everyone went for seconds! It was a success!
4-5 cups of mushrooms (shitake, porcini*, chanterelle, white caps etc.)
1 large yellow or red onion
1 Tbl balsamic vinegar
1 Tbl soy sauce
salt & pepper
1/2 tsp rosemary ground
1/2 tsp oregano
1 package of Puff pastry (Pepperidge Farm is a popular one*)
some soy milk
PUTTING IT TOGETHER
(this part requires gentle hands and staying in the kitchen to watch over the oven during the pre-baking period)
- Place the puff pastry in the refrigerator the night before.
- Start cooking the mushroom mixture.
- Mince the onions. Pan fry it in a little olive oil.
- Sprinkle the balsamic vinegar and soy sauce on the onions and mix. They will caramelize. When all the liquid is absorbed, pour a little water to deglaze them. Cover and lower the heat.
- Prepare the mushrooms. Wash and rinse them. Remove the stems and cube.
- Add the mushrooms to the onions and mix well. Sprinkle with salt pepper, rosemary and oregano. Cover and lower the heat for 5 mn. Remove the cover and let the juice evaporate. Taste and season again if needed.
HOW TO WORK WITH PUFF PASTRY
- In the meantime, prepare a baking sheet by lining it with parchment paper or by lightly oiling it. Turn the oven on to 350F.
- Open the package of puff pastry. Carefully unroll the dough. If it is too soft, put in back in the fridge until it has hardened a little.
- Place one sheet down on the baking sheet. Use the other sheet and cut small strips to create an edge all around if you want a square tart. Poke holes everywhere.
- Bake for 10 mn. It will puff a lot. Take it out push down to let the heat escape. Return to the oven for another 8-10 mn. Watch so that it doesn’t burn. Take out. Let it cool off for a few minutes.
- Spoon the mushroom mixture in the middle.
- An hour before you plan to serve, bake again for 20 mn covered with aluminum foil. Remove the foil and bake for another 10mn. Serve immediately if possible. Goes great with a spinach or kale salad.
*Other brands of vegan puff pastry are: Dufour Pastry Kitchen