Mushroom and Sherry Tarts
• 110 grams fresh shiitake mushrooms (or any dark button mushroom)
• 225 grams fresh common mushrooms
• 3 tablespoons oil-free butter, plus 6 tablespoons chilled butter cut into chunks
• 1 onion peeled and minced
• 2 cloves garlic, peeled and minced
• 2 tablespoons sherry vinegar
• 1 tablespoon minced Italian parsley
• About 1/2 teaspoon salt
• Fresh-ground pepper
• 1 cup all-purpose flour
• 1 large egg, beaten to blend
1. Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate). In a 10-inch frying pan over medium-high heat, melt 2 tablespoon butter. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl. Repeat this process with the common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
2. In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute. Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
3. Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix. Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
4. Preheat oven to 190°C. On a well-floured surface, with a floured rolling pin, roll dough into an oval 3 - 5mm thick. Brush half with beaten egg.