Poached Mushrooms In Olive Oil with a Tart Recipe

This Poached Mushrooms in Olive Oil recipe was discovered when I had a box of mushrooms, that I had to use up immediately in my refrigerator. I was teaching a class soon on poaching with olive oil and was hoping I can come up with a mushroom topping that was unique. This took no time at all, and the mushrooms were fragrant with the addition of the rosemary.

Poaching is a chapter in our cookbook, so I’m always curious what else I can poach? Yup, I poached the mushrooms and they were delicious. If you don’t like rosemary, try any other herb you may have, such as thyme.

Here are a few ways to incorporate these mushrooms in your dishes:

• Make a mushroom tart using sauteed onions or leeks and a goat cheese base.
• Add to your pasta salads, pizzas, and grilled cheese sandwiches.
• Serve as an appetizer with toasted bread.
• Make a crostini with goat cheese and chopped mushrooms on top. Drizzle with oil.

I chose baby portobello mushrooms and buttons. But you can choose any mushroom that can stand up to being poached.

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Poached Mushrooms in Olive Oil with a Tart Recipe

I made these mushrooms for a topping in a cooking class I taught. They are so fragrant poached in a good quality extra virgin olive oil. I've included the tart recipe with the poached mushrooms as a topping. Or just serve the mushrooms alone as an appetizer.

Course Appetizer, mushrooms, olive oil, Side Dish

Cuisine American-Greek, Greek

Keyword mushrooms, phyllo

Servings 6 -8

Author Mary Papoulias-Platis

Ingredients

Poaching

• 2 lbs. button and mixed mushrooms, washed and stems removed
• 1/2 cup or more extra virgin olive oil
• 1 sprig of rosemary
• 2 leeks, washed and thinly sliced in rounds

Filling

• 16 oz. goat cheese, room temperature
• 1/4 cup milk
• 2 eggs
• 1/4 teaspoon pepper
• 1/4 cup parsley, chopped
• 1 tablespoon fresh thyme, chopped

Tart with Phyllo

• 1/2 lb. phyllo dough, defrosted (1/2 box)
• 1/4 butter, melted

Tart with Puff Pastry

• 1 package of puff pastry, defrosted

Instructions

Poaching Mushrooms

1. In a large straight-sided skillet place pan over medium- high heat, bring the olive oil to a slight simmer and reduce to medium. Do not boil.
2. Add the mushrooms and thyme, cook until exterior of the mushroom softens, about 4 minutes.
3. Remove and place on a paper towel lined plate to drain. Set the oil aside.
4. As an appetizer, place the mushrooms in a bowl and drizzle the poached oil on the mushrooms and serve.

Tart

For phyllo

1. Butter a 1/2 sheet pan (9x13) with butter. Add one phyllo sheet and brush with butter. Continue with all the sheets, buttering after each layer.

For puff pastry

1. Open 1 sheet carefully, and place in the sheet pan. If needed gently spread the dough to the edges.
2. In a small bowl combine the cheese, milk, and eggs and pepper. Spread over phyllo .
3. Add the mushrooms and leeks.
4. Bake at 350 degrees until phyllo/ puff pastry is slightly brown around 15-20 minutes.
5. Top with the parsley and thyme. Sprinkle with extra virgin olive oil.
6. Cut into bite-size pieces and serve warm.

Poaching is a creative cooking technique to bring out the flavor of the ingredients your cooking as well as the flavors of the olive oil. Use a high quality extra virgin olive oil when poaching. Or try a infused oil for a unique added bonus to your flavors.

You may enjoy my cookbook for further recipes on olive oil.

ORDER COOKBOOK HERE

Best of luck, and remember to use an extra virgin olive oil when cooking,

Mary 

© 2015 – 2022, Mary Papoulias-Platis. All rights reserved.

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Tagged as: appetizer, cookbook, Cooking Class, Cooking Techniques and Recipes with Olive Oil, Meatless Mondays, mushroom and leek tart, mushrooms, pasta, pizzas, Poaching, rosemary, side dish, technique, topping, vegetarian