Tom Colicchio adapted this recipe from his first book, Think Like a Chef. You needn’t buy only the most expensive wild mushrooms. Any mixture of mushrooms will do.
Caramelized Mushroom Tarts
- 4 large shallots
- 6 Tbsp extra-virgin olive oil
- 1½ lb mixed wild and cultivated mushrooms, cleaned, trimmed and thickly sliced
- Coarse salt and freshly ground black pepper, to taste
- 2 clove of garlic, minced
- 2 Tbsp fresh thyme leaves
- ½ cup sugar
- ½ tsp sherry vinegar
- Onion Confit (click to see recipe)
- 1 lb prepared puff pastry, thawed in the refrigerator
- 8 fresh thyme sprigs, for garnish
Preheat the oven to 375°F. 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 1½ tablespoons oil in a large, heavy skillet over medium-high heat. Add ¼ of the mushrooms, season with salt and pepper, then cook over medium-high heat until they begin to brown, about 2 minutes. Add ¼ of the minced shallots, garlic and thyme; cook 2 minutes more. Transfer the sautéed 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°F. 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 ¼ 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.
Serves 8. Per serving: 620 calories, 60g carbohydrate, 9g protein, 40g fat, no cholesterol.
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Next up: Roasted Rack of Pork