Little Mushroom Tarts

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 4 ounces fresh shiitake mushrooms
• 8 ounces fresh common mushrooms
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, peeled and minced (8 oz.)
• 2 garlic cloves, peeled and minced
• 2 tablespoons sherry wine vinegar
• 1 tablespoon minced italian parsley
• salt
• fresh ground pepper
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons chilled butter, cut into chunks
• 1/4 cup cold water, approximatly
• 1 large egg, beaten to blend

Recipe

• 1 see note about this step.rinse shiitake and common mushrooms. trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
• 2 in a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. add shiitakes and stir often until browned, 4 to 5 minutes. pour into a bowl.
• 3 melt another tablespoon butter with another tablespoon olive oil in pan. add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. add to bowl. cool slightly, then finely chop mushrooms.
• 4 in same pan, over medium-high heat, melt third tablespoon butter. add onion and stir often until beginning to brown, about 8 minutes. add garlic and stir until fragrant, about 1 minute. pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. stir in parsley and the mushrooms; season to taste with salt and pepper.
• 5 combine flour and 1/2 teaspoon salt in the bowl of a food processor. whirl briefly to mix. add 6 tablespoons chilled butter and whirl until coarse crumbs form. pour in 1/4 cup cold water and whirl just until dough comes together. squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
• 6 preheat oven to 375°.
• 7 on a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. brush half with beaten egg. spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. fold bare half over mounds, and press between them to seal. with a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet. gather remaining dough, roll again, fill, and cut out more tarts.
• 8 bake until beginning to brown, about 15 minutes. brush tarts with egg wash (discard any remaining) and continue baking until deep golden brown, about 5 minutes longer. serve warm.
• 9 wine pairing: pick a pinot noir with earthy loam and mushroom notes to echo the mushrooms in the tarts.