This little tartlet is the perfect size to tide you and your guests over while waiting for the main course to be done. The best part is that it doesn't take to long to make them or bake them.
1 tablespoon olive oil
1 large yellow onion, chopped
1 tablespoon unsalted butter
16 ounces white button mushrooms, chopped
1 clove garlic, chopped
½ teaspoon dried thyme
Salt and pepper, to taste
¼ cup white wine
1 package of puff pastry shells
1 cup shredded Swiss Cheese (I used some tasty amish swiss)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Preheat oven to 400 degrees F and line a baking sheet with some parchment paper.
While your oven is preheating, take your pastry shells out of the box and place them on the cookie sheet. Lightly brush them with the egg wash. Once the oven is ready, bake them for about 15 minutes so they rise up and get slightly golden.
While those are baking, heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize. Depending on your pan, it can take 10 - 20 minutes.
Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 5 - 10 minutes.
Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
By this point your little puff pastries should be ready for filling. You'll notice the top has this ring. Peel it off and you have little cup you can fill up.
Fill it up with your mushroom and onion filling.
Top it off with some of the shredded swiss.
Then put back in the oven and bake for another 5 - 10 minutes.
Once done, take it out of the oven and serve immediately. If you have any left over mushroom mix, feel free to pile it on top. Enjoy!
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