Recipe of Ultimate Mushroom and blue cheese tarts

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mushroom and blue cheese tarts. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mushroom and blue cheese tarts is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mushroom and blue cheese tarts is something that I have loved my entire life.

Here's a savory tart/quiche recipe that incorporates sautéed mushrooms, blue cheese, garlic confit and a combination of thyme, rosemary and sage. Fresh portobello mushrooms and creamy blue cheese work wonderfully together sitting amongst a golden, crumbly pastry. This gourmet savoury tart is quick to make and packed full of tasty, high quality ingredients. Spanish Flavours is on our list of must-own cookbooks for this spring.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have mushroom and blue cheese tarts using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom and blue cheese tarts:

1. Take 600 g button mushrooms (white or brown)
2. Take 1/4 cup unsalted butter
3. Get 2 medium shallots, minced
4. Prepare 2 tbsp Worcestershire sauce
5. Make ready 1/2 cup heavy cream
6. Get 100 g gorgonzola
7. Prepare 1 package ready-made mini tart shells

Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick Spoon the blue cheese mixture over the top of each tart. Reviews for: Photos of Mini Mushroom and Goat Cheese Tarts. It made this good recipe great.

Instructions to make Mushroom and blue cheese tarts:

1. Clean and trim the mushrooms. Put two-thirds in a food processor and pulse until finely chopped. For the remaining mushrooms, cut them by hand into very thin slices.
2. Melt the butter in a large nonstick pan on medium-high heat. Once the butter stops foaming, add the mushrooms and shallots. The mushrooms will release a lot of water, so you'll need to cook the liquid off. Let fry until browned, about 15 minutes.
3. Add the Worcestershire sauce, cream, and gorgonzola to the mushrooms. Turn the heat down to medium and stir until smooth and the cheese fully melted. Add salt and freshly cracked black pepper to taste. Take the pan off the heat and set aside to cool to room temperature.
4. Preheat your oven to 375 F. Fill the tart shells with the mushroom filling and bake according to the tart shell instructions. Best eaten hot from the oven. If you have extra filling left over, it's excellent served on toast.

Reviews for: Photos of Mini Mushroom and Goat Cheese Tarts. It made this good recipe great. Preparation Heat the oil and butter in a pan. This homemade mushroom tart is great for entertaining! The blue cheese adds a sharp, salty tang, while the mushrooms add heft to this rustic vegetarian tart.

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