Mushroom Gruyere Tartlet

 

1 package frozen butter puff pastry

1 ounce dried porcini mushrooms

2 cups gruyere cheese, grated

1 medium yellow onion, finely chopped

Package cremini mushrooms, stems removed and caps sliced

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon soy sauce

4 tablespoons Madeira or white wine

½ teaspoon dried thyme

Fresh Italian parsley to garnish

 

Thaw puff pastry according to directions on package. Preheat oven to 375 degrees

Add 1 cup hot water to porcini mushrooms in a small bowl. Set aside for 30 minutes. Drain and coarsely chop.  Sauté onion over medium/low heat in 2 tablespoons olive oil until just softened, about 5 minutes. Add cremini mushrooms, butter, soy sauce, wine, dried thyme, and reserved porcini mushrooms. Cook, uncovered, over medium heat until liquid has evaporated. Remove from heat and set aside.  Using 4 ¼ inch bowl to trace, cut four rounds from puff pastry. Transfer to ungreased cookie sheet. Score ¼ inch edge of each round with sharp knife.  Top each round with approximately 1/3 cup mushroom mixture, being careful to leave ¼ inch edge. Add roughly 3 tablespoons grated gruyere on top of mushroom mixture and garnish each with 3-4 fresh parsley leaves.  Bake for 25 minutes until puff pastry is golden brown. Serve immediately.