Who Doesn’t Love a Tart? A White Wine Mushroom Tart…

See, when tax season ends it is supposed to be spring.  Normally I can get outside in the fresh air and putter about in the garden.  Mother Nature did not get the memo this year!  On Monday we had a two hour delay for school due to snow and ice.  It’s just been cold this week.  The strong winds took down a large tree in town.  She is being cruel!

I really hope the warm weather shows soon because it would be nice to have a spring longer than a couple of weeks.  Summer likes to show early here.

Every Tuesday night we have pizza and sometimes I buy a phyllo dough mushroom tarts with white wine.  It’s been on my list to recreate it but I decided instead of fiddling round with the phyllo that I would make my short crust pastry.

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In a skillet melt 3 tablespoons of butter.  Finely chop shiitake mushrooms to give you a cupful.  Finely chop shallots until you have about 1/3 cup.  Sauté the mushrooms and shallots on medium heat.  Chop up fresh thyme and rosemary, about a small handful total and add them to the skillet.  After cooking for several minutes add a 1/4 cup/2oz of dry white wine.

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Grate about 3/4 cup of jarlsberg and put it in a medium bowl and set aside.

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Preheat the oven to 350F/175C and prep the pastry.  Technique to do the pastry is here.  For this recipe I used 1/2 cup/70g of flour, a pinch of salt, and just under a 1/4 cup of butter.  When the butter is fully incorporated into the flour gradually add cold water a bit at a time until the dough comes together.  Roll out thinly.

Add the mushroom mixture to the cheese and mix well.  Add a dollop to the pastry.

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Pinch the dough closed and slice three vents into the top.  Brush with a beaten egg.

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Bake for 20-25 minutes until the pastry is golden and flaky.

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These are great for a cheese and wine night or if you have a potluck to go to.

 

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Roasted Mushroom and Parsnip Ravioli

It is spring break from school this week for the kids and I set up yesterday to be a bake day for them as they like to get into the kitchen.  While they were making cookies and congo bars I thought I’d make raviolis for dinner.  I hadn’t made them in awhile as it is somewhat time consuming.  Question was, what to make?  I knew I wanted mushrooms but wasn’t sure what else to do.  As my gaze wandered round the kitchen I saw the parsnips my husband pulled from the garden.  This is a great treat as we planted them last year.  So I decided to do a roasted mushroom and parsnip mixture.  I was really pleased with the results!

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I bought oyster, baby bellas, and shiitake mushrooms.  I coarsely chopped them along with the parsnips and tossed them with olive oil and salt and pepper.

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These were roasted at 400 F/204C stirring occasionally as they roasted.  About halfway through I added some fresh thyme.

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Once they had browned nicely I set the veg aside to cool completely.  While this was cooling I prepped the pasta to rest.  Once the mixture cooled I put it into the food processor and grated some Jarlsberg cheese.  It was about 1/2 cup of cheese.  I also added a couple of splashes of dry sherry.

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I pulsed the processor until it was a coarse mixture.

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Now I haven’t gotten round to getting ravioli molds yet so I am still doing this by hand.  Well I do have a Kitchen Aid to roll it out so we’re halfway there.  🙂  I roll out a sheet at a time and fill as I go.  All that is needed for the filling is about a teaspoon of mixture then brush a beaten egg round the mixture to help seal the pasta.

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It is important to get the air out! Though that isn’t always easy but you could end up with burst balloons if there is too much air.

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Before I cooked the ravioli I sauteed up some garlic and mushrooms and prepared this cream and butter sauce to complete the dish.  The ravioli only needs to cook for about 4 minutes in boiling salted water.

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Drain and toss in the sauce and serve.

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It had a lovely earthy flavour and it was great on a cool night.