MUSHROOM GARLIC CREAM TARTS
This is a recipe from Pillsbury.com. l always have to double the recipe because they get eaten up so fast. People can't believe it only take 15 minutes to throw these little gems together. If you end up doubling the recipe, I suggest using just 3 Tbsp butter and 3/4 cup cream. Otherwise the filling can get a little runny. This is a very easy recipe to change according to your tastes. Substitute olives for mushrooms, use chives, chopped nuts, even artichoke hearts, whatever you like. I also generally use margarine, light cream and low fat crescent rolls and they're still delicious. You can't go wrong with this recipe. Enjoy!!
Provided by quiet603
Categories Cheese
Time 35m
Yield 24 Tarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
- 2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
- 3. Cut each rectangle into 12 squares (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) mushroom mixture into each cup.
- 4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm.
- Cover and refrigerate any remaining tarts.
Nutrition Facts : Calories 126.7, Fat 7.5, SaturatedFat 4.2, Cholesterol 30.1, Sodium 141.6, Carbohydrate 11.7, Fiber 1, Sugar 1.3, Protein 3.6
MUSHROOM TART
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.
CREAMY MUSHROOM TARTS
Steps:
- Butter inside of the smallest type of muffin tins. Cut slices of bread into 3" rounds with the top of an ordinary kitchen glass and press into muffin tins. Bake in 400F oven for 10 mins. For the filling, melt the butter in a deep frying pan, add the shallots and cook for a few minutes until transparent. Add the mushrooms. Cook and stir several minutes until the moisture that forms has evaporated. Remove from heat and thoroughly mix in the flour. Stir in the cream, bring to a boil, then simmer until thickened. Add all the seasonings, taste and correct seasonings if desired. Let cool. Fill the little bread forms with the mixture and top with a sprinkling of parmesan cheese. Bake in a 350F oven for 10 mins.
WILD MUSHROOM TART WITH WALNUT CREAM
Provided by Paula Wolfert
Categories dinner, appetizer
Time 2h
Yield Eight servings
Number Of Ingredients 16
Steps:
- Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade. Sift by turning on and off once. Scatter the butter over the flour. Turn machine four or five times, or until the mixture resembles coarse oatmeal. Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice. Dump onto a work surface covered with a sheet of waxed paper. The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp. Wrap tightly and chill overnight.
- Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle. Lift off the top sheet and fold the pastry dough into thirds. Turn the dough one-quarter and repeat rolling and folding once. Chill the dough for 20 minutes, then cut into eight equal-sized pieces. Roll out each portion to a paper-thin round and fit into mold or flan ring. Keep chilled until ready to bake. Repeat with remaining pieces of dough.
- Trim cepes' stems and wipe caps with a damp paper towel. Blanch for five minutes in salted boiling water; drain and press dry between paper toweling. Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time. Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour. Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture. Each portion of cream must be blended in before the next is added. Season to taste with salt and pepper.
- Preheat the oven to 400 degrees. Spread an even, thin layer of the walnut mixture on the dough. Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream. Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper. Bake on the middle oven shelf for 30 minutes. If using tartlet molds, cool on a wire rack for five minutes before turning out. Sprinkle the mushrooms with a few drops of walnut oil. Serve with a strong sweet chilled wine, such as Sherry.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 1 gram
MUSHROOM TARTS
My grandma made these every year for Christmas. The shells can be made ahead and frozen. No need to defrost the shells, just fill and bake.
Provided by Cherry Tart
Categories Vegetable
Time 40m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 13
Steps:
- Butter the inside of mini muffin tins.
- Cut each slice of bread with the top of a drinking glass.
- Press bread into mini muffin tins.
- Bake at 400F for 10 minutes
- Melt 3 tbsp butter in a deep frying pan.
- Add shallots. Cook for a few minutes, until transparent.
- Add mushrooms. Cook and stir for several minutes until moisture evaporates.
- Remove from heat.
- Mix in flour.
- Stir in cream.
- Bring to a boil, then simmer until thickened.
- Add salt, cayenne, lemon, parsley and chives.
- Let cool.
- Fill shells with the mixture.
- Sprinkle each tart with parmesan cheese.
- Bake at 350F for 10 minutes.
- Serve warm.
MIXED MUSHROOM TARTLETS
I summer in northern Michigan and find the morels that grow wild up there just irresistible, but never pick mushrooms if you are not 100% sure they are safe to eat. If morels are not available, I use whatever mushrooms I can find at the supermarket. If you like crumble some goat cheese over the top. The tarts can be used as a vegetarian entree or an appetizers.-Jennifer Condreay, Centennial, Colorado
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in butter and oil in batches until tender. Reduce heat to medium. Stir in wine, thyme and salt. Cook until liquid is reduced by half. Stir in cream. Cook until thickened, about 10 minutes. Remove from heat and set aside., Unfold 1 puff pastry sheet. Roll out into a 12x8-in. rectangle. Cut into 8 rectangles. Using a sharp knife, score 1/2 in. from the edges of each pastry (do not cut through)., Transfer to baking sheets. Repeat with remaining sheet of puff pastry. Spoon mushroom mixture into centers. Whisk egg yolk and water; brush over pastry edges., Bake at 400° until golden brown, 13-16 minutes.
Nutrition Facts : Calories 610 calories, Fat 44g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 593mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 6g fiber), Protein 8g protein.
PARMESAN MUSHROOM TARTLETS
My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they're best warm from the oven with a sprinkling of green onion.-Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.
Nutrition Facts :
MEATLESS MUSHROOM TART
This is a wonderful, savory, quiche-like pie that I use as a brunch entree and also as a vegetarian main dish to supplement my traditional Thanksgiving dinner for family and friends. It could also be altered for use as an appetizer if made using mini-tart pan. It always gets rave reviews!
Provided by Stephanie V
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h27m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
- Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
- Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
- Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
- Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
- Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
- Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 38 g, Cholesterol 68 mg, Fat 37.9 g, Fiber 3.3 g, Protein 10 g, SaturatedFat 15 g, Sodium 273.6 mg, Sugar 4.6 g
CREAMY MUSHROOM TOASTS RECIPE BY TASTY
Here's what you need: olive oil, garlic, McCormick® Paprika, mushroom, salt, heavy cream, scallions, bread, eggs
Provided by Tayo Ola
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
- Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
- Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
- Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams
CREAMY MUSHROOM TARTLETS
Discover stunning, cheesy mushroom tartlets that will make you look like a chef. One taste of these Creamy Mushroom Tartlets will have them saying 'yum!'
Provided by My Food and Family
Categories Appetizers & Snacks
Time 27m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
- Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
- Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 3 g, Protein 3 g
MUSHROOM-PARMESAN TART
Cremini mushrooms and Parmesan star in this hearty tart, a comforting winter brunch or lunch when paired with a vibrant salad. Make the crust from scratch, and you'll have two tart shells for the work of one - one for now, and another for later. Chances are you'll want to make this tart again and again: It's a relatively easy, make-ahead crowd-pleaser. But if you don't have time (or energy) to make the dough, a store-bought pie crust will serve you well.
Provided by Klancy Miller
Categories brunch, lunch, weeknight, pies and tarts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Prepare the dough: In a large bowl, whisk together the flour, salt and sugar. Add the butter and rub it into the flour between your fingers until the butter is in pea-size pieces and the mixture resembles a sandy meal. Add the ice water into the flour mixture 1 tablespoon at a time, stirring with your hands or a fork as you go. Add water until the dough forms a cohesive shaggy mass and most of the flour at the bottom of the bowl has been incorporated. Knead the dough in the bowl a few times if necessary, just until it holds together.
- Divide the dough into 2 equal balls and flatten each into a 1-inch-thick disc. Wrap each in plastic, and transfer to the refrigerator to chill for at least 1 hour. (The dough may be stored in the refrigerator up to 3 days, or in the freezer for up to 1 month.)
- Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until the onion is translucent and slightly browned in spots, 5 to 7 minutes. Transfer to a large mixing bowl.
- Add the remaining 1 tablespoon olive oil to the skillet and heat over medium. Add the mushrooms and thyme, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid has evaporated, 8 to 12 minutes. Transfer to the large mixing bowl with the onion and let cool completely.
- Take one disc of dough from the refrigerator and roll it out on a floured work surface into an 11-inch circle. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Freeze the crust in the pan for 15 minutes or refrigerate for 1 hour. (If using a store-bought pie shell, pour the mushroom mixture into the crust and, using a spoon, spread it evenly.)
- Heat the oven to 375 degrees. In a small bowl, whisk together the eggs and cream; season with salt and pepper. Pour into the bowl with the mushroom mixture, add the cheese and stir until combined. Transfer the mixture into the prepared tart pan and spread it into an even layer using a rubber spatula.
- Bake tart for about 40 minutes, until the crust and filling are golden-brown. Let cool 10 minutes in the pan, then serve hot.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 13 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 21 grams, Sodium 500 milligrams, Sugar 3 grams, TransFat 1 gram
MUSHROOM-GRUYERE TART
The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9 1/2-inch tart
Number Of Ingredients 15
Steps:
- Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
- Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
- In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)
MUSHROOM TART
Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h10m
Number Of Ingredients 9
Steps:
- Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
- Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
- Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
- Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
- Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.
Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium
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