I watched "Cook Like A Chef" the other day and saw these Mushroom Tarte Tatin being prepared and thought they would be great with grilled beef tenderloin. They were. My guests, husband and I enjoyed the Mushroom Tarte Tatin along with grilled beef tenderloin and steamed broccoli. The recipe was lacking in a few details so I've added some that might be helpful.
Mushroom Tarte Tatin
From: Cook Like A Chef, Michael Allemeier
Preheat the oven to 375 degrees Fahrenheit
For the Mushroom Tarte Tatin
* 4 x medium shallots
* 4 tbsp olive oil
* 12 oz mixed and wild mushrooms, sliced
* salt and pepper
* 4 cloves garlic, roasted
* 1 tbsp fresh thyme
* 1 tbsp fresh oregano
* 4 tbsp sugar
* 1/4 tsp sherry vinegar
* 1 1/2 cups caramelized onions (about 4 large onions)
* 8 oz puff pastry
For the Mushroom Tarte Tatin
1. Wrap the shallot in foil and bake it for 15 minutes in the oven. Bake the garlic cloves on the same cookie sheet. (Wrap the loose garlic cloves in foil with a little evoo drizzled on them.) Remove the shallots, peel and slice them and set aside. (It’s best to peel the shallots while still warm.) Remove the garlic, peel. and set aside.
2. Heat the oil in a heavy frying pan over a high heat. Add the mushrooms in batches and add salt and pepper. Do not crowd the pan. Turn the mushrooms when they begin to brown after about 2 minutes. Add some thyme, oregano and the roasted garlic. Cook for a further 2 minutes and repeat with the remaining mushrooms. Each portion of mushrooms should be cooked and then removed from the pan before cooking the next batch.
3. Increase the oven temperature to 425 degrees Fahrenheit. Combine the sugar and a tablespoon of water over a medium heat. Swirl the mixture until the sugar has completely dissolved and let the mixture boil until it reaches a nut-brown stage. Stir in the vinegar and remove it from the heat.
4. Divide the caramel between four ramekins, add mushrooms on top, caramelized onion and then roasted shallot. Top with a round of puff pastry, move to the oven to bake for about 20 minutes or until the pastry is golden and puffed.
5. Turn out on to plates and serve with a dollop of seasoned crème fraiche. May be served at room temperature.
Mushroom Tarte Tatin
From: Cook Like A Chef, Michael Allemeier
Preheat the oven to 375 degrees Fahrenheit
For the Mushroom Tarte Tatin
* 4 x medium shallots
* 4 tbsp olive oil
* 12 oz mixed and wild mushrooms, sliced
* salt and pepper
* 4 cloves garlic, roasted
* 1 tbsp fresh thyme
* 1 tbsp fresh oregano
* 4 tbsp sugar
* 1/4 tsp sherry vinegar
* 1 1/2 cups caramelized onions (about 4 large onions)
* 8 oz puff pastry
For the Mushroom Tarte Tatin
1. Wrap the shallot in foil and bake it for 15 minutes in the oven. Bake the garlic cloves on the same cookie sheet. (Wrap the loose garlic cloves in foil with a little evoo drizzled on them.) Remove the shallots, peel and slice them and set aside. (It’s best to peel the shallots while still warm.) Remove the garlic, peel. and set aside.
2. Heat the oil in a heavy frying pan over a high heat. Add the mushrooms in batches and add salt and pepper. Do not crowd the pan. Turn the mushrooms when they begin to brown after about 2 minutes. Add some thyme, oregano and the roasted garlic. Cook for a further 2 minutes and repeat with the remaining mushrooms. Each portion of mushrooms should be cooked and then removed from the pan before cooking the next batch.
3. Increase the oven temperature to 425 degrees Fahrenheit. Combine the sugar and a tablespoon of water over a medium heat. Swirl the mixture until the sugar has completely dissolved and let the mixture boil until it reaches a nut-brown stage. Stir in the vinegar and remove it from the heat.
4. Divide the caramel between four ramekins, add mushrooms on top, caramelized onion and then roasted shallot. Top with a round of puff pastry, move to the oven to bake for about 20 minutes or until the pastry is golden and puffed.
5. Turn out on to plates and serve with a dollop of seasoned crème fraiche. May be served at room temperature.