Directions:
- See note about this step.Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 375°.
- 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.
- 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.
- Wine pairing: Pick a Pinot Noir with earthy loam and mushroom notes to echo the mushrooms in the tarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2669.01 Kcal (11175 kJ) | ||
| Calories from fat | 1317.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 146.34g | 225% | |
|---|---|---|---|
| Cholesterol | 413.67mg | 138% | |
| Sodium | 1595.86mg | 66% | |
| Potassium | 1649.39mg | 35% | |
| Total Carbs | 245.7g | 82% | |
| Sugars | 19.12g | 76% | |
| Dietary Fiber | 19.6g | 78% | |
| Protein | 47.48g | 95% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 4.5mg | 25% | |
| Calcium | 177.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 264.19 Kcal (1106 kJ) | ||
| Calories from fat | 130.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.49g | 225% | |
|---|---|---|---|
| Cholesterol | 40.95mg | 138% | |
| Sodium | 157.97mg | 66% | |
| Potassium | 163.27mg | 35% | |
| Total Carbs | 24.32g | 82% | |
| Sugars | 1.89g | 76% | |
| Dietary Fiber | 1.94g | 78% | |
| Protein | 4.7g | 95% | |
| Vitamin C | 2.3mg | 38% | |
| Iron | 0.4mg | 25% | |
| Calcium | 17.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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