Porcini a great appetizer! A delicious starter in the Chef’s Handyman blog!

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Porcini starter, it’s much more than words can say. This starter is a favorite in the Chef’s Handyman food blog.

What happens when amateur chefs do meet in the kitchen? A load of ideas within one room and the creation of many delicious recipes will be put into practice! This weekend my test kitchen reached their limit. We prepared vegetables, made some cakes and breads, produced pasta and sauces, created new recipes for risotto and soups and served them to the testers. All our guests were delighted and amazed.

The Chef’s Handyman’s favorite recipe: Porcini tarte tatin. A great starter or aperitif for 4 serves:

Cut porcini in slices or pieces. Chop onions, parsley and oregano.

Glaze the onions in a frying pan. Add porcini pieces. Season the pieces with salt and black pepper. Place the porcini in four small baking tins (round or square shaped). Cover porcini with puff pastry dough which has the same size as the baking tin has. Prick the dough with a fork.

Bake in oven for 15-20 minutes at 180°C or 350°F or until golden and crisp. Take tin out. Rush porcini tarte tatin on a plate. Season the porcini with salt and black pepper, garnish with herbs and lemon rind.

Serve the tarte lukewarm with a glass of sparkling wine.

Shopping list for 4 serves:
Dough: 2 x puff pastry dough
Mushrooms: 16 oz. porcini
Olive Oil: 4-6 tbsp.
Vegetables: 1 Onion
Spices: Salt, black pepper
Fruits: 1 lemon, organic
Herbs: 1 bunch oregano, 1 bunch parsley

The porcini tarte can also be served for lunch or dinner.

Some impressions of the cooking event:

The breathtaking carrot cake made by Scarlett! Read more about Scarlett under: www.beautifulinsidemyhead.blogspot.ch . Nut breads, beetroot soup and cauliflower soup, pumpkin oven-roasted, pumpkin pesto, chestnut risotto. All dishes were very welcome by our testers.