Puff pastry
drate the porcini by soaking them in hot water. Be sure to save the soaking liquid because it is very flavorful, and once strained (to eliminate any dirt), the liquid is added back in to the sautéed mushrooms to give them extra flavor.
This recipe can be made as an appetizer by using a 2-inch round cookie cutter, but it could also be made larger for a main course.
Porcini and Fontina Puff Pastry Tartlets
Makes 24to 30
INGREDIENTS
1 ounce dried porcini mushrooms
½ cup walnuts 1frozen puff pastry sheet (from a 17¼-oz package), thawed and chilled 2 tablespoons flour (for dusting)
Onion mixture: 4tablespoons unsalted butter 2 large onions, thinly sliced 1 teaspoon kosher salt Mushrooms:
1tablespoon extra-virgin olive oil
½ pound medium cremini mushrooms, trimmed and sliced
2 tablespoons sherry 1 teaspoon kosher salt
½ cup fontina cheese, grated 2 tablespoons chives plus more for garnish
DIRECTIONS
Soak porcini: Soak porcini mushrooms in 1 cup boiling water for 15 minutes. Strain mushrooms and reserve soaking liquid. Set aside. Toast the walnuts: Heat oven to 350degrees. Place walnuts on a baking sheet and roast them for 10minutes until lightly browned. Set aside.
Prepare puff pastry: Increase oven temperature to 400degrees. Line a sheet pan with parchment paper. Unfold puff pastry. On a lightly floured surface, roll pastry out to 1⁄8-inch thickness. Using a 2-inch round pastry cutter, cut out 24or more rounds. Transfer rounds to the prepared pan and prick them with a fork. Bake pastry for about 10minutes, or until cooked and browned; remove pastry from oven. Caramelize onions: Melt butter in saute pan. Add onions and cook over high heat for 4minutes; reduce heat to medium and cook, stirring often until soft and golden, about 20minutes; let cool. Prepare cremini: Heat 1 tablespoon olive oil in a saute pan. Add sliced cremini mushrooms and the soaked porcini and saute until tender, about 10minutes. Add sherry, ¼ cup porcini soaking liquid and 1teaspoon salt. Scrape bottom of pan to incorporate brown caramelized bits left from the mushrooms. Transfer to a food processor bowl and let mixture cool slightly. Add onion and walnuts and coarsely puree the mixture. Transfer to a bowl and add the grated cheese and chives. Assemble tartlets: Poke a hole in the center of the puff pastry circles. Fill the pastry hole to brimming with the onion-mushroom mixture. Bake for 2minutes or until the tartlets are hot and cheese is melted. Garnish with snipped chives and serve. ROOMS, CONDOS, COTTAGES AND VACATION HOMES. CENTRAL YOSEMITE!