| Tartlets with Caramelized Onions & Mushrooms | ||||
| Makes 24 mini-muffins | ||||
| Ingredients | ||||
| 1 | medium onion, thinly sliced (about 1/8" thick, then laid flat and quartered) |
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| 4 tbls | (1/2 stick) butter, sliced | |||
| 1 tsp | salt | |||
| 1 tsp | dried thyme | |||
| ________ | ||||
| 1 tbls | dark brown sugar | |||
| 2 tbls | Marsala wine | |||
| 4 oz | fresh mushrooms, chopped | |||
| ________ | ||||
| 8 oz | (1 tube) Pillsbury Crescent Dough Sheet (you can use the precut rolls if that’s all they have) | |||
| ________ | ||||
| 1/2 cup | walnuts, chopped (I like to buy these from the bulk island and pound them with a hammer while they’re still in the bag) | |||
| 4 oz | Asiago cheese, grated | |||
| Directions | ||||
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Preheat the oven to 350̊. Throw the onions, butter, salt, and thyme into a large frying pan over medium-low heat. Cook for about 15 minutes stirring occasionally until about half the onions have browned edges. Add the brown sugar and wine and stir constantly for about 30 seconds until most of the liquid is gone. Add the mushrooms. Cook for about 3 more minutes stirring occasionally until the mushrooms are tender. Turn off the heat and move the pan to an unused burner. Let the mixture cool a little in the pan while you get the dough ready. On a cutting board, unroll the crescent roll dough and spread it into a nice rectangle. If you bought the crescent rolls in the little triangles, just pinch the seams together to create a sheet. Cut the dough into a 6x4 grid, 24 squares. Spray a mini-muffin pan with Pam. Stretch a little dough square a little in both directions and press it into the bottom and a little up the sides of each cup. It all won’t reach the top of the cup. Now to assemble the fillings. Add about half a tablespoon of the onion-mushroom mixture into each dough-lined muffin cup. Do the whole muffin pan in layers so you can adjust your proportions and get everything equally distributed before you move on to the next ingredient. Use up all of the ingredients as you go. Now sprinkle on a pinch of walnuts into each cup. Lastly, add a pinch of cheese to each cup and give each pile a slight press to pack it down. Bake at 350̊ for about 15 minutes until the they’re golden brown. Take the pan out of the oven and set it on the stove top to cool in the pan for 5 minutes. Use a tablespoon to loosen the muffin from the cup and spoon it onto your serving platter. Serve warm. |
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