Mushroom Tart with Three Cheeses

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Sometimes each of us goes on some sort of binge with one or two types of food or ingredients.  Currently for me, I've just had a huge weaknesses for all things fungi . . . mushrooms that is!  Plus mushrooms are in season for such a long time throughout the year.  Even a simple dish of sauteed mushrooms is enough to make me happy.  I can't even imagine going to a steakhouse without ordering a side of sauteed in warm butter - -  'shrooms!  I just love the meaty, buttery taste of mushrooms either alone or included in a dish with other ingredients.
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I found this recipe in a Fine Cooking magazine special publication on breakfasts a few months ago and knew that I just had to make it.  Talk about simple and easy, and oh yes, tasty.  Of course I had a few changes to amp up the flavor a bit too!

First of all, I doubled the cheese by adding the zingy tastes of both Asiago and Pecorino-Romano cheeses to the subtleness of Fontina cheese.  What a difference this made!  I also doubled the garlic and Italian parsley . . . I mean, "why not?"  ;-)
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This was truly a delicious puff pastry tart with the adjustments that were made . . . so much flavor with a delicate and flaky puff pastry that is so light and airy.  The mushroom tart was also better after it sat for about 10 minutes.  I just loved this recipe and I know that it will have repeat performances for both family and friends as either an entree, side dish, or cut into smaller pieces for appetizers!
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Mushroom Tart with Three Cheeses (Fontina, Asiago & Pecorino-Romano)

For the mushrooms:

1 Tbsp. olive oil
2 - 3 Tbsp. butter
1 lb. mixed fresh mushrooms, wiped clean, trimmed and sliced 1/4" thick
4 cloves garlic, minced (I doubled this from 2 cloves)
Freshly ground sea salt and black pepper
4 Tbsp. chopped, fresh Italian parsley (I doubled this from 2 Tbsp.)
Chopped fresh herbs:  chives, oregano, thyme (or your favorite dried Italian blend)

For the tart:

1 sheet frozen puff pastry, left out to thaw for about 45 minutes
Flour to dust a wooden board or surface
1 egg, beaten
1/2 cup grated Fontina cheese
1/4 cup grated Asiago cheese (my addition)
1/4 cup grated Pecorino Romano cheese (my addition)
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Prepare the sauteed mushrooms:

Pre-heat the oven to 425 degrees F.
Heat the olive oil and butter in a large saute pan over medium heat until butter foams.
Add garlic and mushrooms.
Sprinkle with 1/2 tsp. sea salt and stir until the mushrooms start to release their moisture and begin to shrink, 2 - 3 minutes.
Increase heat to medium-high so that you hear a steady sizzle; stir occasionally.
In about 5 minutes, when liquid evaporates and mushrooms begin to brown, give just an occasional sweep with the spoon (about once a minute) to let the mushrooms brown nicely, cooking them another 2 - 4 minutes.
Resist desire to stir to often.
Turn off heat and toss in the parsley and pepper to taste, adding more salt if needed.
Add other herbs.
Set aside to cool.

To prepare the tart:
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Meanwhile, thaw the puff pastry at room temperature until pliable, 45 minutes.
Position a rack on the bottom rack of the oven at 425 degrees F.
Lightly dust work area with flour.
Unfold the pastry sheet and roll into rectangle about 10 x 15 inches, and about 1/16" thick.
Slide it onto a baking sheet lined with parchment paper.
With the exception of about an inch border around the edges of the pastry, prick the pastry all over with a fork.
With a pastry bush, brush the beaten egg over the border only (you won't need all of it, so fry it up and either eat it or give to your puppies like I did).
Bake until the pastry begins to puff and the surface feels dry, about 5 minutes.
Scatter the sauteed mushrooms onto the pastry, leaving an inch of the border uncovered.
Bake until the crust border is puffed and deeply golden brown, about 10 minutes.
Scatter the cheese over the mushrooms and continue baking until the cheese melts, another 5 minutes.
Let cool briefly on a rack.
Slide tart off of the pan and parchment paper.
Slice and serve.

An assortment of 'gourmet blend' mushrooms (below).

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The mushrooms after an awesome saute in butter, olive oil, garlic and herbs!

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A close-up peek at this gorgeous puff pastry and the mushrooms blanketed by the cheeses!

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Wordless Wednesday on The Acreage

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The beauty of a horse on the acreage

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Cheesy, Creamy Baked Orzo with Fontina and Peas

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Let me forewarn you:  This is not a light, low-cal/fat recipe, but rather this dish is a diet-buster!  It is an indulgent, creamy, cheesy pasta dish!  Laced with spring green peas and meaty mushrooms, it's perfect by itself as a meatless meal or paired with your favorite entree as a side dish.  I put this together in less than a half hour prior to baking which made it even nicer.  I'm sure that after sitting a day, all of the flavors will mingle beautifully!  There were several adjustments that I made to this recipe:  I sauteed some garlic with the onions and mushrooms, doubled the amount of cream and salt, and cut the bread crumb amount in half.  These made a notably delicious difference in the texture (less dry) and flavor (more exuberant).
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This week's theme for the "I Heart Cooking Clubs" group is "Spring Fever" with Giada de Laurentiis' recipes to inspire us.  As I perused through the cookbook that my daughter gave me, "Giada's Kitchen", this recipe that features peas and mushrooms caught my eye.  Peas and mushrooms always represent spring for me, especially morel mushrooms from when I was younger, my family would hunt for those little guys!  Those little mushrooms were so HARD to find, yet oh so good!
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This is a nice recipe, I would definitely make it again and again, but of course with the adjustments that I made.  We just enjoy pasta in a sauce that is more creamy and garlic-y!  My husband also felt that there should be more peas and mushrooms added.  Now that's saying something!  I'll make note of that for the next time we make this wonderful spring recipe!
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Baked Orzo with Fontina and Peas
(adapted from Giada de Laurentiis)

4 cups low-sodium chicken broth
1 pound orzo pasta
4 Tbsp. butter
Cooking spray for the baking pan
1 onion, chopped
2 large cloves of garlic, minced (my own addition)
8 oz. white mushrooms, wiped, trimmed, sliced (I used Baby Bellas, add another 8 oz. of prefered)
1 cup Marsala wine
1 cup heavy cream (original recipe calls for 1/2 cup)
4 oz. shredded fontina cheese
4 oz. diced fresh mozzarella cheese
1 cup frozen peas, thawed (add another cup if you like)
1 tsp. salt (original recipe calls for 1/2 tsp)
1/2 tsp. freshly ground black pepper
1/4 cup plain bread crumbs (original recipe calls for 1/2 cup)
1/4 cup freshly grated Parmesan cheese
1 tsp. dried thyme

Preheat oven to 400 degrees F.
Spray a 9 x 13" baking dish with cooking spray.
Bring the chicken broth to a boil over medium-high heat in a medium sized saucepan.
Add the orzo and cook until almost tender, about 7 minutes.

Melt the butter over medium heat in a medium skillet.
Add the onion and saute until tender, 3 minutes.
Add the garlic and saute for another minute, do not burn.
Add mushrooms and continue to saute until golden around the edges, around 7 minutes.
Add Marsala wine.
Scrape the brown bits off bottom of the pan and cook until Marsala is reduced by half, about 5 minutes.
Add mushroom mixture to the orzo in a large bowl.
Add the cream, fontina and mozzarella cheeses, peas, salt and pepper.
Stir to combine.
Pour the mixture into the prepared baking dish.

In a small bowl, combine bread crumbs, Parmesan, and thyme.
Sprinkle the bread crumb mixture over the top of the pasta/mushroom/pea mixture.
Bake until golden brown on top, 25 minutes.
I also broiled it for 3 minutes to get the top more golden brown.

More shots of my "Ice Follies" Daffodils still in full bloom!

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