Caramelized Onion, Mushroom and Gorgonzola Tarts
This recipe took second place in our "Mushroom Hors d'oeuvres Recipe contest and was submitted by Amy Koffarnus of DePere, WI. The mushrooms really bring a lot of extra flavor to this appetizer!
1-2 packages of puff pastry shells
2 large onions
1 Tbsp. butter
1 lb. mushrooms (a blend of different mushrooms works well; particularly Shiitake and Oyster mushrooms)
4 Tbsp. butter
5 oz. Gorgonzola cheese
4 oz. cream cheese, softened
Arugula for garnish
To caramelize the onions, melt the butter in a saute pan while you thinly slice the onions. Sauté on very low heat, stirring often and adding a little water as necessary (about 45 mins). Remove from heat.
Meanwhile, remove the stems from the Shiitake and any tough bits from the base of the Oyster mushrooms. Slice all of the mushrooms and sauté them in 4 Tbsp. butter over a medium high heat until excess liquid has evaporated, and then lower the heat. Continue to sauté mushrooms until they become golden just around the edges. Stir in carmelized onions and cream cheese, adding a bit of water, if necessary to make a creamy mixture. Stir in Gorgonzola.
Bake the puff pastry shells according to package directions. Cool slightly on a rack and then spoon the filling into the shells. Top with arugula and serve.