• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons butter
  • 1 onion, thinly sliced
  • 2 sprigs of fresh thyme, stems removed
  • 3 tablespoons Port wine
  • Pinch of salt
  • 1 package puff pastry
  • Fresh thyme for garnish

There are times when a good appetizer for six is needed. One that’s quick and easy but more than chips and dip. And then there are times when that appetizer needs to be easily turned into a quick meal for two!

This tart does just that with sweet butter and Port sautéed mushrooms and onions on a flaky bed of puffed pastry. Just add salad if making a meal of it!

DIRECTIONS:

Preheat the oven to 425F.

  1. Melt the butter in a sauté pan over medium heat. Add in the onion, FunGuy mushrooms, and thyme and sauté until the onions are soft and the mushrooms have browned lightly. Pour in the port and cook, stirring frequently, until the liquid has mostly evaporated and a thickened sauce is left. Season with salt and set aside.
  2. Line a baking sheet with parchment paper and roll out the puff pastry on it. Prick the pastry around the middle with a fork.
  3. Spoon the mushrooms and onion mixture onto the middle of the pastry and spread it out into an even layer, leaving at least 1 ½ inches from the edges bare. Fold the edges to overlap just a little of the filling, pressing down on the corners to seal where they meet.
  4. Place the tart into the oven and allow it to bake for 20-25 minutes or until the pastry around the edges have puffed and browned.
  5. Remove the tart from the oven, cut into squares, garnish with thyme and serve.

Have a Fun meal!