A few years ago, I was helping a friend make food for a party and she asked if I would make some bite size mushroom tarts. I followed the recipe’s directions and sauteed the mushrooms with onions, garlic, butter, olive oil, and some roasted red peppers. I deglazed the pan with some white wine and allowed it to cook off before adding Parmesan cheese and heavy whipping cream. I tasted it with hesitation, taking the tiniest of bites. Then I immediately dug in and got a bigger spoonful. It was better than I would have ever imagine and I was hooked.
Madeira Mushroom Football Tart (serves 4-6)
flour to dust work surface
1 sheet frozen puff pastry dough, thawed
egg wash (mix one small egg with 1/2 teaspoon water) or milk or cream
8 ounces Cremini mushrooms (aka Baby Bella Mushrooms)
8 ounces Shiitaki mushrooms
about 2 tablespoons olive oil (not Extra Virgin) or vegetable oil
2 ounces Pancetta (or bacon)
2-3 tablespoons butter, divided
1 shallot, diced
2 cloves garlic, minced
4 roasted red peppers, finely chopped
3/4 cup Madeira Wine
1/4 cup beef broth
1/2 teaspoon balsamic vinegar
1 ounce Parmigiano-Reggiano cheese, grated
3 long slices of white cheese from an 8 ounce block (I used Mozzarella)*
pizza wheel and/or knife
baking sheet lined with parchment paper or a Silpat
12 inch skillet
Clean mushrooms with a damp paper towel. Remove stems from Shiitaki mushrooms. Slice and set aside.
In the same hot skillet add a little over a teaspoon of oil and a pat of butter. As soon as the butter melts add 3 ounces sliced mushrooms (about 1/5 of your total.) You want one layer of mushrooms in the pan with room around each mushroom. If you crowd the pan, the mushrooms will steam instead of caramelize. Take your time here to get good browning on each side of your mushroom slices – this is flavor!!!! Once these mushrooms are brown, remove from pan. Add more oil and butter to the pan and repeat the process until all the mushroom are browned.