Ingredients: |
Ingredients: ¼6 Tbsp unsalted butter, divided
2 cups roughly chopped fresh cremini mushrooms
1 large yellow onion, quartered and thinly slice
1 Tbsp chopped fresh rosemary
1 Tbsp sugar
1½ Tbsp sherry vinegar
1 tsp kosher salt
½ tsp ground black pepper
¼ tsp garlic powder
1 cup shredded Gruyere cheese
2 (9.5 oz) packaged frozen puff pastry cups, thawed
(or the miniature phyllo cups)
2 egg yolks, lightly beaten
Grated or shredded Parmesan Cheese
Garnish: chopped fresh rosemary
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Directions: |
Directions:Preheat oven to 400º. Line baking sheets with parchment paper (or spray with Pam).
In a large skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook, stirring frequently, until tender (about 5 minutes). Remove from skillet and set aside.
In same skillet, melt remaining 4 tablsepoons butter over medum-low heat. Add onion; cook until tender, about 8 minutes. Add rosemary and sugar, cook, stirring occasionally, until deep golden brown, about 25 minutes.
Add vinegar to onion mixture, cook until almost all liquid is evaporated, about 2 minutes. Add salt, pepper and garlic powder. Remove from heat. Stir in mushrooms and cheese. Place pastry cups on prepared pans.
Bake for 15 minutes. Carefully press down perforated top if using puff pastry. If using phyllo cups, omit this step.
Spoon about 1 teaspoon mushroom mixture into cups and brush with egg yolks. Sprinkle Parmesan cheese on top of cups. Bake until golden brown, about 8-10 minutes. Garnish with rosemary, if desired. Serve warm.
Note: You can make the mushroom mixture days ahead and refrigerate. Let come to room temperature before stuffing the phyllo cups. |
This recipe for Mushroom and Caramelized Onion Bites is from