Mushroom and Oka Tatins
- Course Hors D'oeuvres & Appetizers
- Prep. Time 20 mins
- Cooking Time 15 mins
- Yields 4
Preparation
What You Need
2 tbsp (30 mL) butter
2 cups (500 mL) mixed mushrooms (white or brown button, oyster, Portobello, shiitake), quartered
1 tbsp (15 mL) honey
1 tsp (5 mL) fresh thyme or 1/2 tsp (2 mL) dried thyme
Salt and freshly ground pepper, to taste
1/4 lb (125 g) Canadian Oka, sliced
About 3 1/2 oz (100 g) store-bought frozen puff pastry dough, defrosted
Instructions
Preheat oven to 375°F (190°C).
In a frying pan, melt butter over medium-high heat and cook mushrooms for 4 to 5 minutes, until golden.
Add honey, thyme, salt and pepper. Continue cooking until honey caramelizes and sticks to mushrooms. Remove from heat and cool.
On a lightly floured surface, roll out puff pastry dough 1/4 inch (0.5 cm) thick. Cut out 4 circles of dough 4 inches (10 cm) in diameter.
Evenly divide mushrooms among 4 medium-sized ramekins (3 ½ inches / 9 cm diameter), top with cheese and a circle of dough.
Bake in centre of oven for 15 minutes or until puffed and golden.
Place a plate upside down on top of each ramekin and flip over. Remove ramekin and reposition mushrooms if necessary. Serve warm.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 324 cal / 1356 kJ
Protein: 10.8 g
Fat: 24.1 g
Cholesterol: 43 mg
Sodium: 465 mg
Calcium: 235 mg
Latest Tips
You've got choice
For a change of taste, try with Canadian Swiss, Aged Cheddar, Gouda, etc.
Our tips
You can prepare this recipe ahead and reheat Mushroom and Oka Tatins in the oven. Once they are baked, you can freeze them.
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