INGREDIENTS

• 4 ounces shitake mushrooms, diced
• 3 ounces cremini mushrooms, diced
• 2 tablespoons butter
• 1 tablespoons olive oil
• salt & pepper
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 teaspoon balsamic vinegar
• 2 teaspoons chopped italian parsely
• mini tart shells for appetizer or pie shell for full quiche

DIRECTIONS

1. Preheat oven to 375F.
2. Cook the shitakes over medium-high heat until just browned in 1 tablespoon each butter and olive oil. Remove from heat.
3. Cook cremini over high heat in 1 tablespoon each butter and olive oil until they release and reabsorb their juices, then lower the heat and cook slowly until they are dark brown and intense.
4. Season the mushrooms with salt & pepper. Cool briefly.
5. Chop mushrooms finely.
6. In mushroom pan, caramelize the onion in 1 tablespoon each of butter. Just before removing the pan from the heat, add the garlic and deglaze the pan with vinegar.
7. Add parsley and mix in the mushrooms. Adjust the seasoning, the mushrooms should be slightly salty and acidic so they will be able to stand up to the pastry.
8. Place mixture into tart shells.
9. Bake for 15 to 20 minutes.