The saffron milk cap mushroom is a foraged autumnal delicacy in the Pyrenées region of Spain, as well as Provence, France, and certain regions of Poland and Russia. This savory tart showcases their rich, earthy flavor atop a light puff pastry crust accented by salty Gorgonzola cheese.
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients
Makes 4 to 6 servings
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2 Cups Vegetable Stock
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1 Cup Saffron Milk Cap Mushrooms, picked over
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1 Small Onion, sliced
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3 Tablespoons Melted Butter
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2 Cloves Garlic, minced
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1/2 Teaspoon Fresh Thyme
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1 Sheet Puff Pastry, thawed
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1/4 Cup Gorgonzola Cheese, crumbled
Directions
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Preheat oven to 425°F.
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Heat vegetable stock in small saucepan. Add mushrooms, cover and turn off heat. Let mushrooms steep for about 10 minutes, then strain, saving liquid for later use.
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Sauté onions and mushrooms in melted butter over medium-high heat until golden brown, about 10 minutes.
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Add garlic, thyme and reserved mushroom soaking liquid, then reduce until almost no liquid remains, about 8 minutes. Season to taste with salt and pepper.
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Roll out puff pastry to 10-inch by 15-inch rectangle on lightly floured surface, then transfer to greased baking sheet.
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Top pastry with mushroom mixture, then with crumbled Gorgonzola cheese.
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Transfer sheet to oven and bake until puff pastry is golden brown and cheese is melted, about 15 to 20 minutes.
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Cut into squares and serve.