Posts Tagged ‘mushroom melt’

I am a mushroom addict.  So when I came across this appetizer that combined sautéed mushrooms with puff pasty, I knew I had to try it!

I’ve now made these beauties a few times, and without fail they get snatched up!  Who can resist caramelized onions and mushrooms topped with swiss cheese and served on a delectable puff pasty?

I love that these tartlets are easy to make, yet sophisticated – the best sort of food in my mind. They take some time to prep (caramelizing takes a little patience), but certainly worth the effort!  These would be perfect served either at a snazzy Christmas party or for a relaxed weekend dinner.

Thanks to Brown Eyed Baker for the recipe!


Caramelized Onion, Mushroom, and Gruyere Tartlets

(Makes 16 3-inch tartlets)


1 tbsp olive oil
1 large yellow onion, finely chopped
1 tbsp unsalted butter
16 oz white button or cremini mushrooms, thinly sliced
1 clove garlic, finely chopped
½ tsp dried thyme
Salt and pepper, to taste
¼ c. white wine (can substitute chicken or vegetable broth)
2 sheets puff pastry (thawed according to directions on package)
1 c. grated Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped



Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

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, about 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 20 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.

Unfold the thawed sheets of puff pastry and cut out circles from the dough (if you don’t have a cookie cutter, the edge of a narrow glass work great), placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

Bake until the pastry is golden brown, about 15 to 25 minutes. Broil for 1-2 mins to make the cheese bubbly and brown. Garnish with fresh chopped parsley. Best served warm.

Bon appetit!
– Catherine

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These just melt in your mouth!


For a long time in my life, the concept of any type of melts was unappealing.  It likely had something to do with the book Angleworms on Toast, a children’s stroy written in the 1940s that was popular among my cousins for pre-bedtime reading at our cottage.  The story is about a boy Tommy, whose one desire in life is to eat “Angleworms, creamed on toast”.  When he comes home “sick” one day from school, his family specially dig up some worms for him and the cook produces a creamed rendition of the worms.  Needless to say, this book was unsuccessful in converting me into a fan of creamed food on toast.

Opening the fridge last night, I discovered that not shopping in over 10 days offered minimal choice for supper.  The vegetable supply was down to potatoes, onions, carrots, and a package of sad looking mushrooms.  Sautéed mushrooms in sherry and cream never fails to please  (and they are a great way to use up mushrooms past their prime), so I decided the thing to attempt was creamed mushrooms on toast.

The results surpassed my expectations. Simple, yet delicious, these mushroom melts literally evaporated.  The bubbly cheese beautifully complemented the delicious mushrooms.  One toast would make an elegant starter for a dinner party, while two with a salad makes a quick, easy, and delicious dinner!

Mushroom Melts

(2 servings)


1 tablespoon butter

1 onion

1 clove garlic

1 pound mushrooms (about 12-15), diced

Splash of sherry

¼ cup light cream

Splash of sherry


4 pieces of toast

Mozarella cheese, grated


Preheat oven for broiling.  Meanwhile, sweat onion and garlic in butter over medium heat in frying pan.  Add mushrooms and sauté until golden.  Deglaze the pan with a splash of sherry, followed by the cream. Bring the juices to a boil, allowing the mushrooms to absorb most of the sauce.  Season to taste with salt and pepper and parsley.

Spoon the mushrooms over four pieces of toasted bread.  Sprinkle as much cheese as desired on top of mushooms.  Broil mushroom melts for 2-3 minutes, or until the cheese is bubbly and golden.  Enjoy!

–       Catherine

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