Its #foodiefriday and were going to the Pennsylvania Farm Show! PA Preferred, the agriculture branding program, sponsored food demonstrations all week. (Find their recipes at papreferred.) The first Saturday was Mushroom Day. Mushrooms are chock full of vitamins - including Vitamin D. They are low in fat and calories and they add flavor to a dish. I watched Josh Short, the executive chef of Harvest Seasonal Grill and Wine Bar in Harrisburg, prepare a caramelized onion, mushroom and goat cheese tart. It looks complicated, but its pretty easy to make- and a tasty combination! I cut the recipe in half and it made about two dozen small tarts that would be great for hors doeuvres. (Tip: If you want a shortcut you could use ready-made tart shells.) Caramelized Onion, Mushroom and Goat Cheese Tart Tart Shells 1 pound butter, softened 12 ounces cream cheese, softened 1 1/2 pounds all purpose flour (about 4 cups) Cream butter and sugar in a mixer (I used a food processor). Pour the flour on top of the creamed mix. Turn mixer on low speed until mixture comes together as dough. Divide the dough into two pieces. Place in plastic wrap and form into rolls 2 inches wide by 10 inches long. Refrigerate for at least two hours. Slice the logs into rounds 1/4 inch thick. Place each round in a pre-greased muffin pan. Let the rounds soften. Form each round with your finger in the pan to form mini shells. Bake the shells for 15 minutes or until golden brown. Remove from the oven and let cool. Once cool, remove carefully from pan. Mushroom Filling 1 pound assorted local mushrooms, sliced 1 tablespoon fresh thyme (I used dried) 2 tablespoons butter 1 teaspoon truffle oil (I didnt use this) Salt and pepper to taste Melt butter in a sauté pan over medium high heat. Add the sliced mushrooms and sauté for 5 minutes. Add the thyme, cook for one minute and remove from heat. Season with salt and pepper and truffle oil. Caramelized Onions 1 pound onions, sweet and red, diced 2 ounces butter 1 teaspoon seasoning salt 1 tablespoon sugar (I used brown sugar) Melt butter in a sauté pan. Add the onions and seasoning salt and sauté over medium low heat. Stir often until evenly browned, about 10-12 minutes. Add the sugar and continue cooking until carmelized. (I let them cook for about 30 minutes on low) To Assemble: Place 1/2 tablespoon caramelized onions, 1 tablespoon mushroom filling and 1 teaspoon crumbled goat cheese in each tart shell. Chef Short garnishes his with black truffles and micro arugula. Enjoy!
Posted on: Fri, 16 Jan 2015 19:11:30 +0000
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