Carmelised anything is good in my books. Onions? Love! Combined with sautéed mushrooms? And strong cheese? Count me in!
I’ve never done a formal analysis of the people I follow on twitter but I would say that “Food Tweeps” would be a significant part of it. I participate in a food twitter chat, #FNIchat – Foodies Night In, on Monday whenever I am able and love being part of the community. I also follow some of my favourite chefs, food magazines, and television shows as well as food loving people I have discovered on twitter from around the world. With all these people, there is a constant stream of delicious food photos and recipes that appear in my twitter feed.
One of the things I was excited about is I feel like I am getting my cooking mojo back. When reading through the recipe, I was able to make some immediate adjustments to the recipe for the situation, e.g., no time or inclination to make crust, adjustment to my tastes in the type of mushrooms used, and for future versions. See notes below.
Carmelised Onion, Mushroom & Gorgonzola Tart
1 package of pie crust¹ – not a pre-formed pie shell because the tart is not that deep.
1 tsp. oil
1 onion, thinly sliced²
16 oz. mushrooms, thinly sliced³
Sherry for sautéeing
¼ tsp. red pepper flakes (optional for an extra kick)
¾ cup Gorgonzola cheese∞
- In a large sauce pan, heat the oil over medium heat.
- Add the onions and a pinch of salt. Stirring often, let the onions cook until reduced and browned, about 20 minutes. Remove the onions from the pan.
- Add the mushrooms in a single layer. Cook the mushrooms over medium heat and cook until browned on both sides. Add in a pinch of freshly ground black pepper and red pepper flakes (if using).
- Follow instructions on package of pie crust. Unroll and press into a lightly greased tart pan
- Sprinkle on ½ of the cheese and then layer in the onions and mushrooms and cover with remaining cheese
- Place in a 400ºF degree oven and bake for 20-25 minutes until golden, hot and bubbly.
- Serve warm or at warm temperature.
- Since one of my friends at this gathering is a vegetarian, I used olive oil. Otherwise, I would have used bacon fat to sautée the mushrooms and onions
- Instead of using all white button mushrooms, I used a mix of white and Cremini mushrooms. I think next time, I’ll also add some Porcini mushrooms with strong nutty flavours to amp it up even more.
- Another addition I would like to try is diced roasted garlic. This is when you take a bulb of garlic, slice off the tops, drizzle with olive oil and roast till soft. After cool, squeeze the garlic clove out of its papery skin.
- I would put the cheese in the freezer for about an hour so it would crumble into smaller and more even pieces in order to be able to spread it evenly over the crust and topping the mushrooms and onions. More cheesy deliciousness in every bite!