• Day 2: 12 Days of Recipes 2017 - Vegetarian Gifts & Mushroom Tarts

December 02, 2017

Day 2: Gift & Stocking Stuffer Ideas

Our very own, Well Seasoned Cooking Oils! Our Spanish Oil (Extra Virgin, Cold Pressed Olive Oil) and our Sizzle Oil (perfect for high-heat cooking applications)! These are the same oils we use in our cooking classes; our Chef's & customers love it!

They make a great stocking stuffer for the cook in your family and a must have for the pantry. It's a great go to for salads, dressings, dipping, sautéing & dipping.

 

Speaking of our cooking classes, our class vouchers also make a great gift for the aspiring chef on your shopping list! Do you have a vegetarian to shop for? Look no further than Chef Carl's Meatless Monday class in January! 

From Demo Classes to Advanced Prep, we've got a cooking class for everyone!


Wild Mushroom Tart with fresh thyme and goat cheese

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC
Ingredients
  • 1 lb. your favorite fresh mushrooms, chopped
  • 1 clove garlic , minced
  • 1 small bunch fresh parsley, chopped
  • ½ tsp dried thyme
  • 1 large cooking onion, chopped
  • 1 egg
  • Salt and pepper
  • 1 tbsp. Olive oil
  • 2 sheets Puff pastry
  • 1 tbsp. Butter, unsalted
  • 4 oz. goat cheese
  • ¼ cup dry white wine
Instructions
  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
  2. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes. Add the butter to the pan. Once melted, add the mushrooms and sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes. Add the garlic and the thyme and sauté until fragrant, about 1 minute. Season with salt and pepper to taste. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
  3. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
  4. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with goat cheese.
  5. Brush the edges of the dough rounds with the egg wash. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley and serve hot.



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