Best 3 Mushroom Olive Tatins Recipes
Embark on a culinary journey with our delightful Mushroom and Olive Tatins, a symphony of flavors that will tantalize your taste buds. These individual tarts, crafted with a flaky crust and brimming with a savory filling, are a perfect appetizer, brunch dish, or light lunch.
Each tatin features a medley of earthy mushrooms, briny olives, and aromatic herbs, all nestled in a rich and flavorful sauce. The tantalizing aroma of sautéed mushrooms and garlic fills the air as you prepare this dish, promising a delectable treat.
Our collection offers variations to suit every palate. Indulge in the classic Mushroom and Olive Tatin, where the harmonious blend of mushrooms and olives takes center stage. Elevate your taste experience with the Prosciutto and Mushroom Tatin, where the salty, smoky notes of prosciutto complement the earthy flavors. For a vegetarian delight, try the Spinach and Mushroom Tatin, where tender spinach joins the mushroom ensemble, creating a vibrant and flavorful filling.
Whichever variation you choose, these Mushroom and Olive Tatins are sure to impress your guests with their elegant presentation and unforgettable taste. So gather your ingredients and let's embark on this culinary adventure together.
MUSHROOM OLIVE BRUSCHETTA
After experimenting with different ingredients and flavor combinations, I came up with this variation on traditional tomato-based bruschetta. I've also used this recipe as a stuffing for chicken breast, and sometimes will add a little feta cheese. You can make it ahead of time and keep it in the refrigerator, but be sure to bring it to room temperature before serving-that's how it tastes best! -Colleen Blasetti, Palm Coast, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper., Place bread slices on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM & OLIVE TATINS
This is a versatile dish, starter, main, picnic or snack. It's smart enough for entertaining and easy enough for everyday
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 240C/fan 220C/gas 9. Spread the mushrooms, stalk side up, on 2 baking trays. Drizzle with oil, sprinkle with thyme, then season well. Roast for 12 mins until juicy.
- Take two 15cm sandwich cake tins. Unravel the pastry, then using the tin as a guide, cut two circles. It's best to put the tins on the pastry before cutting to get the best possible fit - you may need to patch one of the rounds slightly with some pastry trimmings.
- Arrange the mushrooms, overlapping (one up, one down) in the tins and scatter with pine nuts and olives. Spread tapenade over one side of the pastry, then place, tapenade side-down, on top of the mushrooms.
- Bake for 15 mins, then tip onto plates. To serve, combine the oil, vinegar, pine nuts, olives and rocket and pile on top of the tarts.
Nutrition Facts : Calories 822 calories, Fat 67 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.95 milligram of sodium
ONION, WALNUT & MUSHROOM TARTE TATIN
This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
- Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
- Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Nutrition Facts : Calories 546 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.43 milligram of sodium
Tips:
- Use a variety of mushrooms. This will give your tatin a more complex flavor.
- Don't overcrowd the pan. If you do, the mushrooms won't cook evenly.
- Cook the mushrooms until they are golden brown. This will give them a nice caramelized flavor.
- Use a good quality olive oil. This will add flavor to your tatin.
- Don't overcook the tatin. It should be cooked until the crust is golden brown and the mushrooms are tender.
Conclusion:
Mushroom and olive tatins are a delicious and easy-to-make dish that is perfect for any occasion. They can be served as an appetizer, main course, or side dish. The combination of mushrooms, olives, and puff pastry is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give mushroom and olive tatins a try.
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