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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mushroom and Mascarpone Tartlets

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Mushroom and Mascarpone Tartlets Empty Mushroom and Mascarpone Tartlets

    Post by Lobo Fri 05 Feb 2016, 10:14 pm

    Mushroom and Mascarpone Tartlets Img98l
    Mushroom and Mascarpone Tartlets
    Mushroom and Mascarpone Tartlets Translucent
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    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 12
    If mascarpone is unavailable, you can approximate its flavor and consistency by whisking 1/3 cup softened cream cheese with 1/3 cup sour cream until smooth.






    • 304

    Ingredients:


    • 1 disk savory tart dough
    • Flour for rolling out dough
    • 1 Tbs. unsalted butter
    • 2 Tbs. olive oil
    • 2 large leeks, including pale green parts, halved, rinsed and thinly sliced
    • 3/4 lb. cremini, shiitake, or oyster mushrooms, trimmed and thinly sliced
    • 1/2 oz. dried porcini mushrooms, soaked in hot water for 20 minutes, squeezed dry and finely chopped (optional)
    • Salt and freshly ground pepper, to taste
    • 2/3 cup mascarpone cheese (see note above)

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    Mushroom and Mascarpone Tartlets Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Bake the tart bases
    Preheat an oven to 375°F.
    Divide the dough disk in half, keeping one half in the refrigerator until needed. On a lightly floured surface, roll out each half into a rough round 1/8 inch thick. Using a 2-inch biscuit cutter, cut out as many rounds as possible. Transfer to 1 or 2 baking sheets. Gather the scraps, roll out 1/8 inch thick and cut out additional rounds. You should have about 32 rounds. Pierce the rounds in several places with a fork. Bake until the tart bases are slightly golden, about 15 minutes. Transfer to wire racks to cool.

    Cook the mushrooms
    Meanwhile, in a large fry pan over medium heat, melt the butter with the oil. Add the leeks and cook, stirring frequently, until softened, 5 to 6 minutes. Add the fresh mushrooms and reconstituted porcini, season generously with salt and pepper and cook, stirring occasionally, until the mushrooms have released their liquid and become dry and softened, about 5 minutes.

    Assemble the tarts
    Spread 1 heaping tsp. of the mascarpone onto each tart base. Mound 2 tsp. of the mushroom mixture on the cheese. Arrange on a platter and serve immediately. Makes about 32 tartlets.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

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