RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1528
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| Recipe Name: |
Porcini Mushroom Tartlets |
| Source: |
, November 2003 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
1.25
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.59
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Dozen
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Frisée and herb salad. |
| Comments: |
I prefer to use pecans in this recipe as I cannot eat walnuts. The recipe can be prepared through making puree up to 1 day ahead. Wrap the pastry rounds in plastic and refrigerate the onion-walnut puree.
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat the oven to 350 degrees.
In a pie plate, bake the walnuts for about 8 minutes, or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.
Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400 degrees.
Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.
In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4-inch thick.
Spread the pastry rounds with the puree and arrange the mushrooms, overlapping, on top. Brush with olive oil and bake for 10 minutes, or until hot. Garnish with chives and serve. |
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| Nutrition per Serving: |
| Calories: |
800 |
Total Carbs: |
54.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
61.3 |
Protein: |
13.14 |
| Fiber: |
1.80 |
Sodium: |
4.38 |
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