| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce05 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 2 |
c |
Chopped onions |
| 4 |
c |
Sliced wild mushrooms |
|
|
(shiitakes; hedgehogs, chanterelles, |
|
|
Oysters) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Nine-inch puff pastry circle; roll out 1/2" thick |
|
|
(docked and lightly blind-baked) |
| 1/4 |
c |
Bread crumbs |
| 2 |
tb |
Bread crumbs |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
tb |
Chopped basil |
| 2 |
tb |
Good olive oil; to drizzle |
INSTRUCTIONS
Preheat oven to 400 degrees. Melt the butter in a large saute pan, cook the
onions over medium heat until they are brown and sweet, about 15 minutes.
Add the mushrooms, and cook until tender and all the juices are cooked out,
about 10 minutes. Season well with salt and pepper. Sprinkle the surface of
the tart round with the 2 tablespoons of bread crumbs, this will help
absorb any excess liquid. Spoon the mushrooms on top of the tart circle,
flatten out within 1-inch of the edge. In a small bowl combine the 1/4 cup
bread crumbs, cheese, and basil. Sprinkle this on top of the mushroom
mixture. Place in the oven and brown, about 5 to 8 minutes. Drizzle with
olive oil. This recipe yields ? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2189 broadcast 07-25-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-01-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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