Mushroom And Pecorino Tarts Food

MUSHROOM AND PECORINO SALAD

Steps:

• Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.

STUFFED MUSHROOMS WITH PECORINO AND HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

MUSHROOM AND PECORINO TARTS

Steps:

• Preheat over to 400 degrees. On a lightly floured work surface, roll pastry to an 11-inch square, lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, prick dough inside border.
• Place pastry squares on baking sheet; refrigerate 10 minutes. Bake until golden, about 15 minutes.
• Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
• Dividing evenly, sprinkle 1/2 cup Pecorino in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.

MUSHROOM AND PECORINO TARTS

Steps:

• Preheat oven to 400°F. On a lightly floured work surface, roll out puff pastry to an 11-inch square. Using a paring knife, cut into 4 equal squares, then lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, pierce dough inside border. Carefully transfer pastry squares to a baking sheet; refrigerate 10 minutes. Bake until golden, rotating sheet halfway through, about 15 minutes.
• Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
• Dividing evenly, sprinkle 1/2 cup cheese in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
• Frozen puff pastry is a wonderful staple to keep on hand. The pastry needs only a little time to defrost, rolls out easily, and bakes quickly.

WILD MUSHROOM TART

Steps:

• For crust:
• Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
• Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.
• For filling:
• Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.
• Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.
• Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.
• Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

MUSHROOM TART

Steps:

• Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
• Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
• Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
• Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
• Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.