Caramelized Mushroom Tarts

Recipe Ingredients

4 cups	948ml	Shallots (large)
6 tablespoons	90ml	Extra-virgin olive oil
1 1/2 lbs	681g / 24oz	Mixed wild and cultivated mushrooms - cleaned, trimmed,
		And thickly sliced
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - minced
2 tablespoons	30ml	Fresh thyme leaves
1/2 cup	99g / 3.5oz	Sugar
1/2 teaspoon	2.5ml	Sherry vinegar
		Onion Confit - (see recipe)
1 lb	454g / 16oz	Prepared puff pastry - thawed in
		Refrigerator
8		Fresh thyme sprigs - for garnish

Recipe Instructions

Preheat the oven to 375 degrees. Wrap 2 of the shallots in foil and bake until soft, about 15 minutes. Peel and reserve. Peel and mince the remaining 2 shallots.

Cook the mushrooms in 4 batches. For each batch, heat 1 1/2 tablespoons oil in a large, heavy skillet over medium-high heat. Add 1/4 of the mushrooms, season with salt and pepper, then cook over medium-high heat until they begin to brown, about 2 minutes. Add 1/4 of the minced shallots, garlic and thyme; cook 2 minutes more. Transfer the sauteed mushrooms to a plate, wipe out the skillet and repeat this process with the remaining oil, salt, pepper, mushrooms, shallots, garlic and thyme.

Increase oven temperature to 425 degrees. Place eight 4-ounce ramekins on a baking sheet. Combine the sugar with 2 tablespoons water in a small saucepan over medium heat. Swirl the pan until the sugar has dissolved, then let the mixture boil, swirling occasionally, until the sugar caramelizes and turns nut brown. Carefully swirl the vinegar into the caramel, then remove it from the heat. Working quickly, coat the bottom of the ramekins with the caramel. Cool for about a minute.

Quarter the baked shallots. Place 1/4 shallot in the bottom of each ramekin. Divide mushrooms evenly among the ramekins, then top evenly with the Onion Confit.

Cut the pastry into 8 circles slightly larger than the ramekins; place over the confit, then bake until puffed and golden, about 20 minutes. Cool slightly; invert ramekins onto salad plates. Serve immediately, garnished with the fresh thyme sprigs.

This recipe yields 8 servings.

Per serving: 620 calories, 60g carbohydrate, 9g protein, 40g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 02-22-2004

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