It’s hard to believe that Thanksgiving and Christmas are just around the corner.
It’s one of my favorite times of the year because we often use the occasion to catch up with distant family or friends whom we haven’t seen in a while over a delicious meal.
I remember fondly when we used to gather around the holidays at my sister-in-law Marlene’s home in Kansas City, and getting to see all my nieces and nephews and being called Uncle Vic by the kids, now all grown.
Marlene and her husband, Bill Butts, who passed away recently, were vegetarians, and the food that they put on the table for everyone to enjoy was amazing.
If you’ve got vegetarian guests coming for dinner this Thanksgiving, or just want to try something different, here’s a mushroom tart that works wonderfully as an entrée.
The most time-consuming part is caramelizing the onions, which must be done slowly at medium heat not to burn them. So I’ve cut corners and used Pillsbury crescent dough, which makes a wonderfully buttery and light crust. You can also just make your own pie crust instead.
Oregon Wild Mushroom and Caramelized Onion Tart
- 2 tablespoons for tart pan plus 4 tablespoons unsalted butter for tart
- 3 tablespoons olive oil
- 3 sweet yellow onions, sliced into very thin rings
- 1 pound golden chanterelle and matsutake mushrooms or any other fresh mushrooms, coarsely chopped
- 1 teaspoon garlic seasoning
- 2 teaspoons dried thyme
- ½ cup white wine
- 2 cans (8 oz. each) Pillsbury refrigerated crescent dinner roll dough
- 2 tablespoons goat cheese, crumbled (I love the one made by Fairview Farms)
- 1 egg for egg wash, beaten
- Chopped chives for garnish
- Preheat oven to 375 °F and butter a 10-inch tart pan.
- Heat olive oil over medium heat in a large skillet and add onions, stirring occasionally until they caramelize and begin to turn translucent-brown. This will take about 30 minutes.
- Add 4 tablespoons butter and chopped mushrooms and stir occasionally until mushrooms soften. Add garlic seasoning and dried thyme and stir until mixed in, then add white wine. Stir occasionally until liquid reduces until it’s almost gone.
- Open crescent roll cans and gently unroll dough. Drape the dough from each can over half of the tart pan. Where the two dough pieces meet in the center, gently press to seal the seam. Using kitchen scissors, trim excess dough, leaving about 1 to 2 inches draping from the edge of the circular tart pan. Add mushroom mixture and distribute evenly on top of the dough, then fold the outer dough edges into the tart pan, covering part of the stuffing.
- Sprinkle crumbled goat cheese on top of the mushroom tart, brush edges of dough with egg wash, and bake for about 20 minutes until golden brown.
- Sprinkle with chopped chives and serve.