Here a bit using the of bounty from my weekend in Maine: Chanterelle and Caramelized Onion Breakfast Tarts with the chanterelles that I foraged in the woods myself. Let me start with this disclaimer: If you do not know your wild mushrooms, please don’t go foraging; just buy them in the shops. Even if you know your mushrooms, please be exceptionally careful. I have been “mushroom hunting” since I was a toddler with my family … it’s a German thing.
Ingredients
for the caramelized onions
3-4 large onions
1 teaspoon salt
1 teaspoon sugar
3-4 tablespoons butter
3-4 tablespoons vegetable oil
for the chanterelles
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons fresh thyme leaves, divided
1/2 pounds fresh chanterelle mushrooms
for the tarts
1 sheet frozen puff pastry, thawed
4 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
parsley leaves, for garnish
Directions
First, make your caramelized onions. You can make these a few days ahead of time and they also take a while, so plan accordingly. Cut the onions in half lengthwise, then slice into very thin half rings. For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add the onions. Stir to coat the onions in oil/butter. Add salt and sugar. Turn down the heat to medium low and continue to cook the onions until they are soft and deep golden brown, 30-40 minutes. Let cool to room temperature. You will need about 1 1/2 cups of onions; the rest can be used in other dishes.
To prepare your mushrooms, in a medium sized frying pan set on medium high heat, melt the butter. Add mushrooms and sauté until the mushrooms have released the excess water (about 5 minutes). Add salt, pepper and thyme, drain any excess butter or liquid on a paper towel lined plate and set aside.
Heat to 400F. Line baking sheet with parchment paper. Roll out puff pastry to a 5 1/2- by 20-inch rectangle that’s about 1/4-inch thick. Trim edges and cut into four rectangular pieces. Place puff pastry squares on baking sheet and fold over edges to create a raised crust, giving a slightly curved shape to the edge’s pastry. Using a fork, prick the bottom of the pastry. Place 1 tablespoon of caramelized onions in the center and spread to cover the middle area.
Bake pastry until puffed, golden and crisp, 12 minutes. Let cool slightly, then gently press center of pastry shells to deflate it and create a well for the egg. Crack an egg into a small bowl and gently slide it into a puff pastry shell. Repeat with remaining eggs and shells. Divide the chanterelles between the four pastries and sprinkle lightly with salt.
Bake until egg white is just set and yolk is almost set, 6 minutes. Garnish with parsley leaves and serve immediately.
