How To make Mushroom Tart
1/4 cup minced onion
1 teaspoon butter or oil
1/4 cup dry white wine
1 teaspoon minced garlic
2 cups sliced mushrooms
1/4 cup grated carrots
1/4 cup minced broccoli
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 pound soft tofu
3/4 cup plain nonfat yogurt
3 tablespoons minced parsley
1/4 cup grated low-fat Swiss cheese
1/4 cup grated low-fat cheddar cheese
low-fat mozzarella cheese 1 9 inch pie shell
1. Preheat oven to 350 degrees F. In a large skillet over medium high-heat, saute onion and garlic in butter and wine until soft (2 to 3 minutes). Add mushrooms and cook until they exude moisture.
2. Add carrots, broccoli, thyme, and marjoram, and cook 5 minutes more. Remove pan from heat and set aside.
3. With your hands, gently squeeze block of tofu to remove excess water, then puree in blender or food processor with half-and-half until smooth. Stir into vegetable mixture.
4. Stir parsley and cheeses into vegetable mixture and spoon into pie shell. Bake until firm in the center and lightly brown (about 40 minutes). Let cool before slicing.
How To make Mushroom Tart's Videos
CARAMELIZED ONION AND MUSHROOM PUFF PASTRY BITES | BEST HOLIDAY APPETIZER
These Mushroom and Caramelized onion puff pastry bites are going to be the HIT of your next party or Family Gathering!! They are really easy to make and people wont be able to stop eating them! You can also make one big tart and slice it up afterwards! They are super flaky and the sweetness from the onion and saltiness from the cheese is addicting! Hope you can give them a try soon!
Ingredients:
1 pkg prepared puff pastry dough...thawed
4 T butter...divided in half
2 T olive oil
6 oz sliced cremini or white mushrooms
1 large onion, cut in half and thinly sliced
1 large shallot, minced
1/2 t dried tyme
1 T sugar
1 T balsamic Vinegar
4 oz freshly shredded gruyere cheese
1 egg
How To Make Mushroom Quiche | Mushroom Tart Recipe | Top Food Eli
How To Make Mushroom Quiche or Mushroom Tart Recipe with the easiest steps to follow!
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EP #47: Puff pastry goodies | How to make crispy and savory mushroom nests
How to make crispy and savory mushroom nests from puff pastry with mouthwatering filling? Here is how! Step by step guide in the video. Ingredients and measurements are below.
This episode is available in Russian:
-INGREDIENTS-
400 g puff pastry (or a 397 g box of Tenderflake puff pastry)
For the mushroom filling:
400 g assorted mushrooms, sliced and chopped (I’ve had shiitake, cremini, portobello, and shimeji mushrooms)
2 tbsp. soy sauce
1 tbsp. rice vinegar
2 medium shallots, finely chopped
2-3 tbsp. olive oil
15-20 g butter, cut in ½ inch cubes
1 egg (for egg wash)
Salt to taste
For the cheese paste:
45 g freshly grated parmesan
½ freshly grated gruyere cheese
¼ goat cheese
2-3 tbsp. milk
-Equipment-
Cookie cutters (variety of sizes)
or different size glasses/cups to cut the rounds
#fabeatspresents #puffpastry #mushroomnests
Mushroom Quiche Recipe | How to Make Mushroom Quiche
Learn how to make the mushroom and cheese quiche with homemade crispy quiche crust, sautéed onions and mushrooms, gruyere cheese and creamy quiche filling. This quiche recipe is A perfect make-ahead dish for entertaining.
Printable recipe:
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For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filling:
2oz (60g) gruyere/cheddar
250g (8.8oz) Mushrooms
1 Red onion
2 garlic cloves, crushed
3 eggs
1 cup (240 ml) heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Nutmeg
1 teaspoon Oregano/thyme
1 tablespoon (15g) Butter
2-3 tablespoons Olive oil
Directions:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: slice the mushrooms and onions. Heat 2 tbsp of olive oil and butter in a large pan. Sauté onion for 4-5 minutes, add crushed garlic, sauté for 1 minute. Add mushrooms, cook until the mushrooms release all of their moisture, and get well browned, about 10 minutes. Add more oil if needed. Remove from heat and set aside.
4. In a large bowl beat eggs, heavy cream, salt, pepper, dried oregano and nutmeg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
5. Preheat oven to 350F (175C).
6. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10 minutes or until crust is slightly golden. Remove from oven.
7. spread mushroom mixture over the crust, then sprinkle the cheese evenly. pour the eggs and cream mixture.
8. Bake until golden brown and set, about 30 minutes. Allow to cool before serving.
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The Best Creamy Mushroom Puff Pastry Tart - By One Kitchen
Really delicious and easy cream cheese and mushroom gravy tart with red onions and parmesan.
Music by Epidemic Sound (
6 people
You will need:
1 sheet of puff pastry
1/3 stick of butter
7 oz of mushrooms
1 red onion + 2 for the top
1 broth cube
1 tbsp of flour
1 cup of heavy cream
Salt and pepper
1 tsp of thyme
1/3 cup of parmesan
7 oz of cream cheese
1 lightly whisked egg
350 degrees F convection for 23-25 minutes
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