I am not a huge Autumn and Winter fan. Unfortunately I have to cop with it and try to make the best out of it because the cold and rainy season last for quite a while in the Netherlands.
And as much as I want to ignore it – Autumn is definitely here! You know for sure when wild mushrooms starts pointing out their nose at the farmers market. The combination of sun, rain and leaves makes a perfect mushroom nest.
I know that because when I was a kid, my father and I would often go searching for them a few days after sunny and rainy days. We would wake up early on Saturday morning, put on our boots and leave for a long walk in the forest at our secret spots looking for the lovely mushrooms hidden under the orange fallen leaves.
After our mushroom hunt my father and I would come back home with a basket full of lovely mushrooms. That was always a moment where we would feel super proud and my mom would make sure to tell us how happy she was so we would keep going back for more. During Autumn we would eat loads and loads of mushrooms in many different forms: pan-fried, stuffed, soups, omelets, tarts, salads…. name it I am sure I have tried it 🙂
And so when mushrooms are showing up on the market stalls, I can’t resist but to buy them.
Now what do you make when you have some beautiful wild mushrooms, some left over gorgonzola as well as some puff pastry and sweet red onions? I am sure you got it already 😉 It had to be a beautiful earthy wild mushrooms, caramelised onions and gorgonzola tart.
Wild mushrooms, caramelised red onions and gorgonzola tart:
Cooking time: 45mins
– 1 puff pastry dough
– 2tbsp cream
– 500/750gr of mixed wild mushrooms, halved or quartered (I used: chanterelle, sweet tooth, oyster mushrooms & shiitake)
– 1 large red onion, chopped
– 1tbsp of honey
– 1tbsp of balsamic vinegar
– 1handful fresh parsley, finely chopped
– 2 eggs
– sea salt & pepper
Fit the puff pastry into a 30cm tart pan and trim the dough, leaving a 0,5cm overhang. Fold the overhang back over itself and pinch to create a sturdy edge.
To make the filling, in a large frying pan over medium heat, melt the butter. Add the mushrooms and cook, until lightly browned,, stirring occasionally. This should take about 8 to 10mins. Turn off the heat and add the parsley.
To make the caramelised onions, in a frying pan over medium heat drizzled with olive oil, add the chopped red onions and cook until tender (2 to 3mins). Add the honey and let caramelise for 2mins. Reserve the onions. Deglaze the pan with balsamic vinegar and add the cream. Season with salt and pepper. Reserve
Slightly whisk the eggs in a bowl, add the cream mixture and stir to combine.
Top dough with mushroom as well as with the caramelised onions and egg-cream mixture. Scatter on top of the tart the Gorgonzola cheese.
Bake for about 30 mins or until golden brown. Garnish with a few parsley springs and cut the tart into wedges. Serve.
Pair this tart with a classic Chianti. It has inviting floral and fruit aromas and showcases elegant and complex nuances of earth, dried herbs which will go perfectly with the wild mushrooms and creamy gorgonzola.
The Dutch boyfriend’s opinion:
The mushroom tart with caramelised red onions (or so I have been told) was nice. The flavours combined nicely and I wished there would have been more. The small mushrooms delivered a lot of taste and texture, however the bigger ones felt unpleasant in my mouth. So my humble advice: stay with the small and intensely flavoured mushrooms!