They were on sale, the shiitakes. The baby bellas were too. I had to buy them, two pints of mushrooms.
The problem is…I’m alone in my affection for mushrooms around here. This left me with a lot of mushrooms and not even a little bit of help eating them. I figured I should figure something out. And I did: Pinterest. That’s where I saw a multitude of recipes but the pastries inspired me so here’s what I came up with.
This tart has nice blend of earthy, buttery goodness mixed with the right bit of brightness brought in by the lemon juice and fresh thyme I used. I ate it for dinner and breakfast and lunch and snacks. I even had some as a side to a big bowl of soup. But you could also use this as an appetizer, hors d’oeuvre if you are entertaining. Just be sure your guests like mushrooms.
- Puff Pastry
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 packages of Mushrooms
- 1/4 cup of lemon juice
- 6 sprigs of fresh Thyme
- 1 cup of shredded Italian Cheese
- Parmesan Cheese
- Preheat your oven to 350 degrees. Take the puff pastry out of the package and set it aside to soften. They come frozen and trifold so it will need to loosen up for you to unfold it.
- Heat a large pan. Add your butter and olive oil. Once these melt, add the mushrooms and saute until they begin to soften.
- Add the lemon juice for moisture and continue to saute for between 6 and 8 minutes. Turn off the heat and set aside.
- Take the puff pastry unfold it. Lay it flat and cut it along the fold lines. You will have 3 equally sized pastry pieces. Place them on a baking sheet.
- Spoon 1/3 cup of Italian cheese down the center of each piece. Then, spoon the mushrooms down the length of each piece, placing them on top of the cheese. It doesn’t have to be neat. Just make sure everything is on the pastry
- Bake in the oven on 350 degrees for 15 to 20 minutes or until you see the pastry start to brown and rise up around the mushrooms.
- Remove from the oven and sprinkle with parmesan and remaining thyme leaves.