Wednesday, November 13, 2013

The night I cooked fancy

I like to think I am a decent cook.  I'm not like my friend, Karla, who can whip up delicious meals off the top of her head from scratch.  I need a recipe.  But if I have a recipe, I can usually follow it, no problem.

The other night, I got fancy.  There was a recipe in the local paper for a mushroom and caramelized onion tart with goat cheese.  After looking at the directions, I thought, "I can do that."  So I did.

It was DELICIOUS!!  And here's the recipe below.  My notes are in italics.

You are welcome.

And don't be fooled... at some point this week, we are having hot dog wraps and tater tots for dinner.  Just keeping in real.

Oregon wild mushroom tart with caramelized onion and goat cheese
{courtesy of the Statesman Journal}
Serves 4-6

Ingredients3 tablespoons olive oil
3 sweet yellow onions, sliced into very thin rings (make sure they are sweet or you will want to poke out your own eyes from the onion fumes)
4 tablespoons unsalted butter for tart plus 2 tablespoons for tart pan
1 pound golden chanterelles and matsutake mushrooms or any other fresh mushrooms, coarsely chopped (I used the pre-sliced white button mushrooms and just left them sliced)
1 teaspoon garlic seasoning
2 teaspoons dried thyme
½ cup white wine
2 cans (8 oz. each) Pillsbury refrigerated crescent dinner roll dough
2 tablespoons goat cheese, crumbled
1 egg for egg wash, beaten
Chopped chives for garnish

DirectionsPreheat oven to 375 degrees and butter a 10-inch tart pan.
Heat olive oil over medium heat in a large skillet and add onions, stirring occasionally until they caramelize and begin to turn translucent-brown. This will take about 30 minutes. (It took me a LOT longer than 30 minutes)
Add 4 tablespoons butter and chopped mushrooms and stir occasionally until mushrooms soften. Add garlic seasoning and dried thyme and stir until mixed in, then add white wine. Stir occasionally until liquid reduces until it’s almost gone.
Open crescent roll cans and gently unroll dough. Drape the dough from each can over half of the tart pan. Where the two dough pieces meet in the center, gently press to seal the seam. Using kitchen scissors, trim excess dough, leaving about 1 to 2 inches draping from the edge of the circular tart pan. Add mushroom mixture and distribute evenly on top of the dough, then fold the outer dough edges into the tart pan, covering part of the stuffing.

Just to be totally honest... it's not my recipe.  It's from the newspaper.

1 comment:

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