We had a bunch of mushrooms at work that needed using up...so I found this recipe in La Brea Pastries. The mushrooms are sauteed in olive oil then dry sherry is added and reduced. Toss in some fresh thyme at the end and let cool. Saute the onions in the same pan in 1/4 cup of oil (it is recommend to keep the onions held together in their concentric circles..that was a challenge) with a lid on the pan until soft but not colored. Remove from the pan (intact if possible) and set on a sheet pan.
For the dough:
For the dough:2 1/4 c all purpose flour
1/2 c. whole wheat
1/2 t salt
1 T plus 1t baking powder
4 T. plus 1 1/2 t butter
1/4 cup olive oil
1 cup heavy cream
process everything except heavy cream until it looks like dry meal
dump into a bowl, toss in the mushrooms. Make a well and add the cream.
Mix together until just combined.
Roll or pat onto lightly floured surface until 1/2" thick (or a little more)...
cut out 2" circles
brush top with a little heavy cream
gently press the onion rings on top.
bake at 350 until firm to the touch and nicely browned about 30-40 minutes
and voi la!enjoy!
Posts
No comments:
Post a Comment