Mushroom Spinach Tarts.
Dude. These mushrooms ( http://www.marxfoods.com/dried-morel-mushrooms) were amazing. The smell alone made my life better. No joke. That said if you aren’t the biggest mushroom fan (hi Fae and Quesa)… well, why are you still reading?
I rinsed the dried morels in cold water before soaking them in about two cups of boiling water. Like mushroom tea. I let them rehydrate for 30 minutes. I diced half an onion and four cloves of garlic. I sauted them in a tbsp of butter until they were just carmalized. I pulled the morels out of the liquid and diced those too before throwing them in the pan.
I cranked the heat a bit to help them brown, added salt and pepper then deglazed the pan with a little of the reserved “mushroom tea”. I added two handfuls of fresh spinach and killed the heat once the leaves wilted. I set the mixture aside to cool. I then lined tart pans with fillo, buttering each layer. I filled the tart shells with about three tbsp each and topped them with a mixture of grated gruyere and cheddar. I baked them at 375 for about 20 minutes.
If you don’t live with vegetarians you could always start with some bacon, saute in the fat and crumble the meat on top. Now I’m drooling all over again. Time to eat the leftovers.
Special thanks to Kukkurovaca (http://www.flickr.com/photos/kukkurovaca/) for taking the gorgeous photos and http://www.marxfoods.com/ for providing the wonderful mushrooms.
Coming next: kumquat mint shenanigans.
