2011 December – Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

This seems to be the week where everyone is talking about eating healthier.

But we’re swayed by more parties to come, lots of good leftovers in the house, and holiday relaxation and fun.

This is where munching, crunching, and grazing comes in …

With New Year’s Eve right around the corner, when you’re asked to contribute to the party, why not make my friend Connie Guttersen’s recipe, Wild Mushroom and White Bean Tart, which is on the healthier side, and very delicious.

And impressive!

A few months ago my friends and I gathered at Paw’s Up Ranch (read this post if you have time) with Bush’s Beans and this was one of the recipes we created with our friend, Connie. (Cooking it up with my friend Kristen, Dine and Dish, and Katie, Good Life Eats.)

(That’s my friend Aggie, from Aggie’s Kitchen, taking the first bite!)

So … what do you think? Are you going to give this recipe a try? It’s wonderful and I’m craving it right now.

It’s ironic because the NYE party we attended last year, we also took a white bean recipe!

Maybe it’s become a healthier New Year’s tradition to bring a healthy dish.

Are you entertaining this weekend or contributing to a party? What will you be preparing?

Recipe: Wild Mushroom and White Bean Tart {ReluctantEntertainer.com}

Summary: Recipe created for BUSH’S® Beans by Connie Guttersen, PhD, RD, author of The New Sonoma Diet and The New Sonoma Cookbook.

Ingredients

FILLING: 2 tablespoons extra virgin olive oil
8 cups wild mushrooms, cut in quarters (approximately 24 ounces)
2 cups onions, diced
2 tablespoons garlic, diced
1 – can (15.5 ounces) BUSH’S® Cannellini Beans, drained and rinsed
2 tablespoons fresh herbs (thyme, parsley or marjoram), chopped
1 tablespoon lemon zest
Salt and Pepper, to taste
2 eggs, beaten
1/2 cup sour cream
TART: 8 sheets (9”X12” each) phyllo dough
Olive oil spray
6 tablespoons whole wheat bread crumbs
16 slices Roma tomatoes, ¼-inch thick
1/2 cup goat cheese

Instructions

Defrost phyllo dough (allow about 2 hours for defrosting).
Heat a sauté pan over medium-high heat. Add oil and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink, cook mushrooms in batches if necessary.
Continue cooking mushrooms until liquid has evaporated and mushrooms start to brown (if mushrooms are too wet, they will soak through the phyllo dough).
Add onions, garlic, cannellini beans and 1 tablespoon of herbs. Cook for 5 minutes or until onions are soft.
Stir in zest. Season with salt and pepper. Let mushroom mixture thoroughly cool.
Beat egg and sour cream. Add egg and sour cream to cooled mushroom mixture (egg will scramble if added to hot mixture). Salt and pepper to taste.
Preheat oven to 400 degrees F.
Lay 1 large sheet of phyllo on a parchment paper-lined sheet pan, keep remaining phyllo sheets covered with plastic wrap. Spray phyllo with olive oil spray and lightly sprinkle with bread crumbs.
Place another sheet of phyllo on top of bread crumbs, gently press down. Spray top sheet of phyllo with olive oil spray. Repeat the process with the remaining sheets of phyllo. Work quickly so the edges don’t dry out.
Roll up 1-inch of each edge towards the center, forming a rim. The final tart shell should be 7”X10”.
Spread mushroom mixture evenly over the phyllo. Top with tomatoes, sprinkle with salt and pepper, and evenly distribute goat cheese on top. Sprinkle with remaining 1 tablespoon of herbs.
Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Cool on wire rack prior to serving.
Substitutions: Try jarred sun-dried tomatoes when fresh tomatoes are out of season.