What I Did Last Saturday: Wine and Cheese and Appetizers

I am a sucker for a theme party. I am somewhat incapable of having people even over to my house without some overarching premise: it's a fiesta, it's Italian, it's the Super Bowl, it's the let's watch me on TV cook  and say crazy things night...you get the idea. Last Saturday I hosted a Lia Sophia jewelry party and true to form I sent out the invites with a theme: wine and cheese party. Remember, the purpose of this party was to have my friend Anne show off the jewelry collection. Most people have a couple snacks or something...here is what I had:

I may have a problem.

In the meantime, I did dream up a yummy way to use a pound of baby portabello mushrooms and a can of crescent rolls:

Caramelized Onion and Portabello Mushroom Tart

Ingredients

• 1 Vidalia onion, thinly sliced
  
• 1 pound baby portabello mushrooms, sliced
  
• 1 tablespoon sugar
  
• 2 tablespoons white cooking wine
  
• 1 can crescent rolls
  
• 1 egg beaten
  
• 1 cup skim ricotta cheese
  
• 1 1/2 cups mozzarella cheese, shredded
  
• 2 tablespoons chopped, fresh flat leaf parsley
  
• 2 tablespoons unsalted butter
  
• 1 tablespoon fresh ground pepper
  
• 2 teaspoons kosher salt divided
  

Cooking Directions

Preheat oven to 375 degrees.

Roll out crescent rolls onto an un-greased cookie sheet and flatten into a rectangle, pressing the seams together. Slightly roll up the edges to form a small crust-like edge. Brush top of pastry with small amount of egg and reserve remainder. Place crescent rolls in oven and cook for 9 minutes. Remove from oven and set aside.

In a skillet melt the butter over medium high heat. Add the onions and saute them in the butter. Add the sugar, 1 teaspoon of salt and pepper. Continue cooking the onions for about 15 minutes. Add the mushrooms and cook for 5 minutes. Add the remaining teaspoon of salt. Cook for another 10 minutes or until onions are brown. Add the white wine to deglaze the pan and cook for 5 more minutes. Remove the pan from the heat and set aside.

In a small bowl mix the leftover egg and the ricotta cheese. Evenly spread the mixture over the surface of the cooked crescent rolls being careful to leave an edge of about 1-inch. Add the onion and mushroom mixture and even spread over the cheese. 

Top with the mozzarella and sprinkle evenly with the parsley. Put back into oven for 10 minutes or until cheese is melted and bubbly.

Allow to cool slightly and using a pizza cutter, cut into squares.

This was super delicious and I think I could modify to use various ingredients...nothing like always having a can of crescent rolls handy!