How to Prepare Tasty Mushroom and blue cheese tarts

Mushroom and blue cheese tarts. Here's a savory tart/quiche recipe that incorporates sautéed mushrooms, blue cheese, garlic confit and a combination of thyme, rosemary and sage. Spanish Flavours is on our list of must-own cookbooks for this spring. London-based chef José Pizarro's volume of regional Spanish dishes from tapas and peasant dishes to restaurant-worthy composed dishes is our latest obsession.

You want the dough to be about as thick Spoon the blue cheese mixture over the top of each tart. Since mushrooms and blue cheese are fabulous with green beans I served the beef wellington tarts with some and covered them in the mushroom blue cheese sauce as well. Caramelized onions and mushrooms in butter and olive oil, lightly seasoned with salt and pepper, you don't need much salt I know a lot of people are not fans of blue cheese but you have to give it a try, it's delicious. You can Have Mushroom and blue cheese tarts using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mushroom and blue cheese tarts

1. It's 600 g of button mushrooms (white or brown).
2. Lets Go Prepare 1/4 cup of unsalted butter.
3. What You needis 2 of medium shallots, minced.
4. What You needis 2 tbsp of Worcestershire sauce.
5. Lets Go Prepare 1/2 cup of heavy cream.
6. It's 100 g of gorgonzola.
7. Lets Go Prepare 1 package of ready-made mini tart shells.

Preparation Heat the oil and butter in a pan. Deconstructed beef wellington in individual tart form topped with a mushroom and blue cheese sauce. Pan seared steak crusted in fresh cracked peppercorns and dried mushroom served topped with a velvety creamy brie and mushroom sauce! Reviews for: Photos of Mini Mushroom and Goat Cheese Tarts.

Mushroom and blue cheese tarts instructions

1. Clean and trim the mushrooms. Put two-thirds in a food processor and pulse until finely chopped. For the remaining mushrooms, cut them by hand into very thin slices..
2. Melt the butter in a large nonstick pan on medium-high heat. Once the butter stops foaming, add the mushrooms and shallots. The mushrooms will release a lot of water, so you'll need to cook the liquid off. Let fry until browned, about 15 minutes..
3. Add the Worcestershire sauce, cream, and gorgonzola to the mushrooms. Turn the heat down to medium and stir until smooth and the cheese fully melted. Add salt and freshly cracked black pepper to taste. Take the pan off the heat and set aside to cool to room temperature..
4. Preheat your oven to 375 F. Fill the tart shells with the mushroom filling and bake according to the tart shell instructions. Best eaten hot from the oven. If you have extra filling left over, it's excellent served on toast..

It made this good recipe great. I will definitely make these again especially when I want to impress. This homemade mushroom tart is great for entertaining! The blue cheese adds a sharp, salty tang, while the mushrooms add heft to this rustic vegetarian tart. BLUE CHEESE - crumbled blue cheese is added to the mushroom filling before assembling the galette.