Portobello and Shitake Mushroom Tarlets

Wonderbread? Really??

2   Portobello Mushroom caps
1 cup 250 ml   Shitake Mushrooms
1 cup 250 ml   Brown Crimini Mushrooms
0.5   Red Onion
0.5 cup 125 ml   Pine Nuts
0.25 cup 60 ml   Basil
2 tsp 10 ml   Thyme
2 tsp 10 ml   Rosemary
1 loaf   White Wonderbread
0.5 cup 125 ml   Butter, melted
2 tbsp 30 ml   Balsamic Vinegar
2 tbsp 30 ml   Olive Oil
1 cup 250 ml   Parmesan Cheese

1. Take each slice of white wonderbread, and roll very flat with a rolling pin. Take a large round cookie cutter, or round cup, and cut out circle from the center of the flat bread. Mould each flat, round piece of wonderbread into a muffin tin. Once the whole loaf is flattened and moulded, brush each cup liberally with melted butter. Bake these "pastry" cups in a 250 degree oven for 10 to 15 minutes until they are crisp.

2. Dice the red onion and sautee slowly in a frying pan with the balsamic vinegar over low heat. Stir the onions occasionally, allowing them to carmelise in the vinegar. Once they are soft and sweet, about 15 - 20 minutes later, remove from the heat and place in a large bowl.

3. Dice all the mushrooms finely. Heat the olive oil in a large frying pan over medium heat, and add the pine nuts. Let them sizzle for a moment, then add the mushrooms and a shake or two of salt and pepper. Stir the mushrooms, until they are soft and fragrant, then remove from the heat and add them to the red onions.

4. Grate all the parmesan cheese, and stir into the mushroom - onion mixture. Add in the thyme and rosemary. Spoon the mixture into the wonderbread cups, and bake in a 350 degree oven for 25 minutes.