Name: Porcini Mushrooms Tartlets
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: walnuts; frozen all-butter puff pastry, thawed and chilled; unsalted butter; large onions, thinly sliced; salt and freshly ground pepper; medium porcini or cremini mushrooms, trimmed; olive oil, for brushing; Snipped chives

Ingredients

0/8 Ingredients

Adjust Servings

cups walnuts
10 oz frozen all-butter puff pastry, thawed and chilled
3 tbsp unsalted butter
2 large onions, thinly sliced
pinches salt and freshly ground pepper
3/4 lbs medium porcini or cremini mushrooms, trimmed
1 tsp olive oil, for brushing
Snipped chives

Instructions

0/6 Instructions

Step 1 Preheat the oven to 350°. In a pie plate, bake the walnuts for about 8 minutes, or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.
Step 2 Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400°.
Step 3 Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.
Step 4 In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4 inch thick.