1/4 cup minced onion 1 teaspoon butter or oil 1/4 cup dry white wine 1 teaspoon minced garlic 2 cups sliced mushrooms 1/4 cup grated carrots 1/4 cup minced broccoli 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 pound soft tofu 3/4 cup plain nonfat yogurt 3 tablespoons minced parsley 1/4 cup grated low-fat Swiss cheese 1/4 cup grated low-fat cheddar cheese low-fat mozzarella cheese 1 9 inch pie shell 1. Preheat oven to 350 degrees F. In a large skillet over medium high-heat, saute onion and garlic in butter and wine until soft (2 to 3 minutes). Add mushrooms and cook until they exude moisture. 2. Add carrots, broccoli, thyme, and marjoram, and cook 5 minutes more. Remove pan from heat and set aside. 3. With your hands, gently squeeze block of tofu to remove excess water, then puree in blender or food processor with half-and-half until smooth. Stir into vegetable mixture. 4. Stir parsley and cheeses into vegetable mixture and spoon into pie shell. Bake until firm in the center and lightly brown (about 40 minutes). Let cool before slicing.
This Mushroom Tart is a crispy puff pastry, topped with sautéed mushrooms on a cheesy base. Easy to make in less than 30 minutes!
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Fillo Ricotta and Mushroom Tart | Everyday Gourmet S8 E450
As seen on Everyday Gourmet.
CARAMELIZED ONION AND MUSHROOM PUFF PASTRY BITES | BEST HOLIDAY APPETIZER
These Mushroom and Caramelized onion puff pastry bites are going to be the HIT of your next party or Family Gathering!! They are really easy to make and people wont be able to stop eating them! You can also make one big tart and slice it up afterwards! They are super flaky and the sweetness from the onion and saltiness from the cheese is addicting! Hope you can give them a try soon!
Ingredients: 1 pkg prepared puff pastry dough...thawed 4 T butter...divided in half 2 T olive oil 6 oz sliced cremini or white mushrooms 1 large onion, cut in half and thinly sliced 1 large shallot, minced 1/2 t dried tyme 1 T sugar 1 T balsamic Vinegar 4 oz freshly shredded gruyere cheese 1 egg