Thursday, July 31, 2008

Shiitake Tart


I love the flaky texture of puff pastry and feel that it is quite possibly paired best with the earthiness of sauteed mushrooms. Here I used some nice Wisconsin shiitakes from River Valley Ranch - a participant in the Logan Square Farmer's Market. To prepare this delight, cut two three inch squares from a thawed puff pastry sheet & bake as directed. While the pastries puff, saute one minced shallot & one minced clove of garlic in olive oil, until the shallot is soft and slightly browned. Add two handfuls of sliced and stemmed shiitakes a tablespoon of butter, salt & pepper to the shallot mixture and saute until the mushrooms are tender and reduced to about half of their original size. Pour in half of a cup of white wine & bring to a boil, reduce heat and simmer until the wine is reduced by half. To assemble, lay out one of the puffed pastry squares & cover with a couple of thin slices of Gruyère. Pour the mushroom mixture over the pastry & top with the second square. Finish off the dish with some chopped herbs (or micro greens if you can find them) a drizzle of truffle oil and some more fresh black pepper.




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