'shrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth and trim stems. Slice mushrooms thinly (about 1/4 inch). This should yield about 12 oz sliced.

Cook aromatics

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter has melted and foam subsided (about 1 minute), add minced shallot and cook 1–2 minutes until softened and translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Sear mushrooms

Add sliced mushrooms to the hot skillet in an even layer. Let cook undisturbed 2–3 minutes to brown, then stir and continue cooking 4–6 minutes until mushrooms have released most of their moisture and begin to caramelize.

Deglaze and finish

Pour in white wine or vegetable broth to deglaze the pan, scraping up browned bits from the bottom. Cook until liquid has mostly evaporated, about 1–2 minutes. Stir in heavy cream, grated Parmesan, thyme, salt, and pepper. Cook 1–2 minutes until mixture is creamy and thickened. Remove from heat and taste; adjust seasoning if needed. Stir in lemon zest (if using) and chopped parsley. Let filling cool to room temperature (about 15 minutes) before assembling so puff pastry doesn’t get soggy.

Preheat oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut pastry

Unfold or roll the thawed puff pastry sheet on a lightly floured surface to smooth seams. Cut the sheet into 6 equal rectangles (for 6 small tarts) or 4 for larger ones.

Dock and assemble

If making tarts with a raised edge, use a paring knife to score a 1/2-inch border around each rectangle without cutting all the way through. Prick the center area lightly with a fork to prevent excessive puffing. Spoon about 1–2 tablespoons of cooled mushroom filling onto the center of each pastry piece, spreading it slightly but keeping inside the border.

Egg wash and bake

Brush the exposed pastry borders lightly with beaten egg. Place tarts on the prepared baking sheet spacing about 1 inch apart. Bake in the preheated oven 15–18 minutes, rotating the sheet halfway, until pastry is golden brown and puffed and edges are crisp.

Finish and serve

Remove from oven and let cool 5 minutes. Sprinkle with additional chopped parsley and a light dusting of Parmesan if desired. Serve warm or at room temperature.