Jeff's Portobello Brie Tarts with Saffron Cream Sauce - Edible Nashville

Ingredients

• 2 5×5 pastry squares
• 1 large portobello mushroom
• 1 teaspoon fresh ground coffee
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cumin
• 8 teaspoons Brie cheese, rind removed
• 3 tablespoons shredded jack cheese
• 2 tablespoons butter
• 1/4 cup minced red onion
• 1/4 cup dry white wine
• 1/2 pinch saffron threads
• 1 tablespoon heavy cream
• 1/4 cup cold butter, cut in pieces
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste