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Mushroom Gruyere Tartlet<\/p>\nMushroom Gruyere Tartlet<\/p>\n
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1 package frozen butter puff pastry<\/p>\n
1 ounce dried porcini mushrooms<\/p>\n
2 cups gruyere cheese, grated<\/p>\n
1 medium yellow onion, finely chopped<\/p>\n
Package cremini mushrooms, stems removed and caps sliced<\/p>\n
2 tablespoons extra virgin olive oil<\/p>\n
2 tablespoons butter<\/p>\n
1 teaspoon soy sauce<\/p>\n
4 tablespoons Madeira or white wine<\/p>\n
\u00bd teaspoon dried thyme<\/p>\n
Fresh Italian parsley to garnish<\/p>\n
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Thaw puff pastry according to directions on package. Preheat oven to 375 degrees<\/p>\n
Add 1 cup hot water to porcini mushrooms in a small bowl. Set aside for 30 minutes. Drain and coarsely chop.\u00a0 Saut\u00e9 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.\u00a0 Using 4 \u00bc inch bowl to trace, cut four rounds from puff pastry. Transfer to ungreased cookie sheet. Score \u00bc inch edge of each round with sharp knife.\u00a0 Top each round with approximately 1\/3 cup mushroom mixture, being careful to leave \u00bc inch edge. Add roughly 3 tablespoons grated gruyere on top of mushroom mixture and garnish each with 3-4 fresh parsley leaves.\u00a0 Bake for 25 minutes until puff pastry is golden brown. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bd 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…<\/p>\n