We've got a guest in our kitchen today! We are happy to welcome Renée of Sweetsugarbean. She's back sharing another fabulous mushroomy recipe!
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I've been writing now for over two years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional chef as well as a food blogger, I’m lucky to have turned my passion for all things food into a career I love. When not busy with the pots and pans, I can be found outside, busy in my garden, growing a lot of the food that is featured on the blog. Except in winter of course, then I cocoon with good books, Downton Abbey, and eat too much chocolate.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For today’s tart, I roasted two varieties - portabella and cremini. I love the meatiness of the former and the earthiness of the latter. Roasting them first enhances the flavour and reduces the juices - a trick I did before when I stuffed mushrooms. Tossed in balsamic vinegar and olive oil, they are so darn tasty, it’s a challenge to save some for the tart!
Roasted Mushroom Tart with Herbed Goat Cheese and Onion Jam
2 tbsp olive oil
2 onions diced
good pinch of salt
2 tbsp balsamic vinegar
1 tbsp brown sugar
2 portabella mushrooms, stem removed, thickly sliced
8 cremini mushrooms, thickly sliced
3 tbsp olive oil
3 tbsp balsamic vinegar
coarse salt and pepper
a few sprigs of fresh thyme, or 1 tsp dried
140 grams (about 1/2 cup) goat cheese, softened at room temp
zest of 1 lemon
2 tsp fresh thyme leaves or 1/2 tsp dried
1/2 tsp salt
1 sheet frozen puff pastry, thawed (I used the kind already pre-rolled. If not, roll yours out to about 8 inches by 11)
fresh pea shoots, for garnish
To make onion jam, heat olive oil over medium/high heat in medium size sauce pan. Add onions, stirring well, reduce heat to medium/low and stir in salt. Cook until translucent, stirring often. Reduce heat to low and cook for 20 minutes, scraping up brown bits every so often. You may need to add a bit more olive oil if it seems too dry. Add the balsamic vinegar and brown sugar and cook about 20 minutes longer, over low heat, stirring often. Once soft and jammy, let cool and set aside.
Meanwhile, toss the sliced mushrooms in a large bowl with olive oil, balsamic vinegar, salt, pepper and thyme. Place on a parchment-lined bake sheet and roast in a preheated 400*F oven for about 20 minutes, until golden. Remove from oven and set aside.
Mix the goat cheese with lemon zest, thyme and salt.
Lay the sheet of puff pastry onto a parchment-lined bake sheet. With a sharp knife, score the perimeter of the pastry about 1 inch all around. Using a fork, poke holes all around inside the border - this will ensure the pastry doesn’t rise in the inside, but it does around the edges.
Spread the onion jam evenly in the middle. Top with roasted mushrooms and goat cheese.
Bake at 400*F for about 20 -25 minutes. Garnish with pea shoots. Serves 2 for main or 4 for appetizer.
Thanks so much Renee for being our guest and sharing the most beautiful photos! Don't forget to follow Renee on her blog Sweetsugarbean, on Twitter and on Facebook.
If you like this recipe, you may also want to try:
Mushroom Walnut Pesto Tart
Indian Spiced Mushroom Puff Pastry Braid with Plum Churtney
Double Mushroom Pizza with Bacon & Balsamic Drizzle