Sacramento Natural Foods Co-Op cooking instructor Lucia Olivero shows us an easy recipe for entertaining guests this season.
Mushroom Tartlet topped with Goat Cheese and Olives
1 pound fresh Portobello mushrooms, finely diced
1 shallot, finely diced
1 clove garlic, minced
2 tablespoons Olive Oil
Salt and Pepper to taste
1 sheet puff pastry, thawed
4 ounces soft goat cheese, crumbled
1/4 pound assorted olives, quartered
1-2 sprigs fresh thyme, for garnishing
1. Preheat oven to 425?F.
2. In a large saucepan, sauté shallots, garlic and olive oil for a couple of minutes.
3. Add mushrooms and continue to cook for about 5 minutes.
4. Stir in heavy cream and salt and black pepper to taste. Reduce the heat to low. Cook for 5-10 minutes or until the mushroom mixture is thickened.
5. Once cooked, set aside to cool.
Prepare puff pastry:
6. Using a cookie cutter, cut out puff pastry in 3-inch rounds.
7. Take a knife and score a line around the edge making a 1/4-inch border around the edge, then prick the area inside this border with a fork.
8. Arrange pastries on a non-stick baking sheet and bake for about 5 minutes, or until they begin to rise.
9. Top puff pastries with the creamy mushroom mixture and continue to bake for another 5 minutes until golden.
10. Remove from oven and let cool.
11. When ready to serve, top with a spoonful of goat cheese and olives. Garnish with fresh thyme and a drizzle of olive oil. Serve warm.