MUSHROOM TART
This mushroom tart is the perfect appetizer, light lunch, or even a main that you can make all year round. Garlicky, buttery mushrooms are piled on flaky all-butter puff pastry with cheese. It's utterly and mouthwateringly delicious, and you won't be able to stop at just one slice!
Provided by Diana
Categories Appetisers
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- On medium heat, heat olive oil in a pan. Add the mushrooms, season with salt and pepper, and cook stirring occasionally until the mushrooms release their liquids and it cooks off (about 8 minutes).
- Melt butter (optional)*, and saute garlic until its fragrant. Add thyme, cook for a minute, and remove from heat.
- Line a baking sheet with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges using a sharp knife leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
- Top the puff pastry with grated cheese, followed by sauteed mushrooms.
- Using a pastry brush, brush the border with an egg wash.
- Bake for 12-15 minutes, or until the puff pastry is puffed and lightly browned.
- Sprinkle some chili flakes if desired, then cut into 6 squares, and serve warm.
Nutrition Facts : Calories 307 kcal, Carbohydrate 21 g, Protein 6 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 327 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MUSHROOM TARTLETS
Steps:
- Preheat oven to 400°F.
- In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms are caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
- Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24 - 36.
- Bake the tartlets until they're golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh thyme or parsley, if desired.
Nutrition Facts : Calories 138 kcal, Carbohydrate 8 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
MINI MUSHROOM TARTS
These little tarts are filled with a fabulous vegetable mixture. They are a great to nosh on when circulating around at a party.-Jacki Milazzo, Bonita, California
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 45 tarts.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the mushrooms, carrot, celery, onion and red pepper in oil until crisp-tender. Add garlic; cook 2 minutes longer. Drain, reserving 2 tablespoons cooking liquid., Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid., Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets., Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 32 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 46mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
MUSHROOM TARTLETS
I first helped my mom make these appetizers when I was just eleven years old. Now as a military wife, I serve these tarts all over the world!-Jennie McComsey, Hanscom AFB, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and butter until light and fluffy. Add flour; beat until mixture forms a ball. Cover and refrigerate for 1 hour. , For filling, in a large skillet, saute mushrooms in butter. Drain and pat dry. Return to the pan; stir in cream cheese until melted. Stir in salt and thyme; set aside., On a lightly floured surface, roll dough to 1/16-in. thickness; cut into 2-1/2-in. circles. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a rounded teaspoonful of filling in each cup. , Bake at 350° for 12-17 minutes or until edges are lightly browned. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 73mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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MUSHROOM TARTS – EAT, LITTLE BIRD
From eatlittlebird.com
Estimated Reading Time 4 mins
- Place the mushrooms on a baking tray and drizzle over the olive oil. Bake the mushrooms for 15-20 minutes or until they are golden.
- Add the sea salt, black pepper, porcini powder, Dijon mustard, crème fraîche and egg yolks. Blitz again until you have a smooth mixture.
LITTLE MUSHROOM TARTS RECIPE - SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 4 mins
- Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate). In a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl. Melt another tablespoon butter with another tablespoon olive oil in pan. Add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
- In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute. Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
- Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix. Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
- Preheat oven to 375°. On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. Brush half with beaten egg. Spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. Fold bare half over mounds, and press between them to seal. With a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet. Gather remaining dough, roll again, fill, and cut out more tarts.
WILD MUSHROOM TART - COOK NOURISH BLISS
From cooknourishbliss.com
4.3/5 (10)Category Main DishCuisine AmericanTotal Time 2 hrs 15 mins
- Add the flour, cornmeal and salt to the bowl of a food processor. Add in the butter. Pulse until the butter is the size of tiny peas. Add the egg and process until the dough starts to clump together (it will look like wet sand).
- Dump the dough onto a floured surface and use your hands to bring it together. Roll out the dough to a 12-inch circle (rolling out the dough between two pieces of plastic wrap made this very easy).
- Transfer the dough to a 9-inch tart pan and press the dough against the bottom and sides. Remove the excess dough from the top.
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Estimated Reading Time 1 min
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CREAMY MUSHROOM AND THYME TART - SPICES IN MY DNA
From spicesinmydna.com
Estimated Reading Time 3 mins
- Heat a skillet over medium/high heat. Add olive oil, onion, and garlic. Sauté for 5 minutes or until softened.
- Add mushrooms and sauté for an additional 10 minutes, until all liquid has been evaporated and mushrooms start getting golden around the edges.
- Stir in the marscapone cheese and two tablespoons of the parmesan until melted and creamy. Stir in the thyme and season with salt and pepper.
GOAT CHEESE MUSHROOM TART | THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
Estimated Reading Time 8 mins
- Heat the olive oil in a skillet over medium heat. Add the onions and stir for 2 minutes before adding the brown sugar and balsamic. Cook for 10 minutes, stirring occasionally until the onions have reduced and are nice and sticky. Remove from pan to cool.
- Heat the same skillet over medium heat and add the butter to melt. Add in the mushrooms and thyme, and cook for 5-8 minutes, stirring until the mushrooms are browned and softened.
MUSHROOM TART - THE LAST FOOD BLOG
From thelastfoodblog.com
Estimated Reading Time 6 mins
- Heat the oil in a frying pan, add the shallots along with 1/4 tsp of sea salt. Cook over medium heat until they are golden, stirring often. Around 10 minutes should suffice.Remove the shallots from the pan and wipe the pan dry.
- Heat the butter in the pan then add half the mushrooms, cook until brown, tossing the mushrooms occasionally. Move the mushrooms to one side of the pan then add the remaining mushrooms and cook until brown.Finally, stir in the thyme, garlic, remaining sea salt and black pepper. Cook for one or two minutes until you can smell the garlic.
- Roll out the pastry, using a sharp knife score an edge around the pastry. Using a fork prick the pastry inside the scored edge.
MUSHROOM TART - COOKING IN MY GENES
From cookinginmygenes.com
Estimated Reading Time 3 mins
- Role out the puff pastry dough into a 10 inch by 12 inch rectangle (approximately). Make a half-inch border around the tart by rolling/pinching the sides of the dough. Using a fork, make dots throughout the middle of the tart and then set aside.
MINI MUSHROOM TARTS - COMPLETELY DELICIOUS
From completelydelicious.com
- In a large saute pan, melt the butter over medium heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the mushrooms and salt and pepper and saute until mushrooms are soft, about 5 minutes, stirring frequently. Set the mixture aside to cool slightly.
- On a lightly floured surfaced, roll out the puff pastry till it is about doubled in size. Cut into rounds to fit inside the muffin pan (I used a 3-inch round cutter). Press the rounds into the pan.
- In a medium bowl combine the rosemary, egg, parmesan cheese, and mushroom mixture. Spoon into the prepared mini tart shells. Bake until golden and bubbly, about 15-17 minutes. Let cool for a few minutes in the pan, then serve immediately.
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