This is a DELICIOUS rich, hearty tatin to make in fall or winter. On Thanksgiving, we serve this as a side dish but it is so rich that you could certainly make it a main course. Perfect for those cold wintry nights. A Tom Colicchio recipe from House Beautiful, November 2000.
6 portobello mushrooms, stems and gills removed
1 clove garlic, peeled and sliced
1/4 olive oil
1/8 teaspoon fresh thyme leaves
1 cup sugar
1 tablespoon water
1 tablespoon red wine vinegar
Onion Confit (recipe below)
1 10-inch round prepared puff pastry
Gently mix mushrooms, garlic, olive oil, and thyme leaves together in a bowl. Place on a baking sheet and bake in a preheated 350F degree oven for 25 minutes. Remove pan from oven and cool.
Place sugar and water in a saucepan. Cook over medium heat until sugar carmelizes. Remove pan from heat. Stir in vinegar. Pour mixture into an 8-inch pie tin. Overlap mushrooms on top. Spread onion confit over mushrooms. Place puff pastry in top. Bake in a preheated 400F degree oven until pastry is golden brown, about 20 minutes. Remove pan from oven. Cool. Carefully unmold onto a serving dish. Serves 8-10.
2 tablespoons extra-virgin olive oil
12 cups thinly sliced onions
Kosher salt and freshly ground black pepper
1 cup chicken stock
2 tablespoons white wine vinegar
2 tablespoons fresh thyme leaves
4 anchovy fillets, chopped (optional)
Heat oil in a large deep skillet over medium heat. Add onions, and salt & pepper to taste. Reduce heat to medium low. Cook, stirring occasionally, until very soft but not brown, about 30 minutes. Add stock and vinegar. Simmer, stirring occasionally, until liquid has evaporated, about 30 minutes. Remove pan from heat. Add thyme leaves and anchovies and mix well. Cool. Makes about 3 cups.