Mushroom Garlic Cream Tartlets Crowd Size Recipes

MUSHROOM-GARLIC CREAM TARTLETS

Steps:

• Heat oven to 350°F. 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.
• Unroll dough into 2 long rectangles; firmly press perforations to seal.
• Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
• 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 tartlets.

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.

MUSHROOM-GARLIC CREAM TARTLETS (CROWD SIZE)

Steps:

• Heat oven to 350°F. In 12-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.
• Unroll each can of dough into 2 long rectangles; firmly press perforations to seal.
• Cut each rectangle into 12 squares. Place 1 square in each of 48 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
• 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 tartlets.

MUSHROOM TART WITH SPINACH AND GRUYERE

Steps:

• Preheat oven to 100°C.
• In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
• Add water and continue to process until dough forms a ball.
• Turn off processor and remove dough.
• Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.
• Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
• Grease individual tart tins with a little butter and line tins with pastry.
• Place grease proof paper over pastry and weigh the paper down with beans or rice.
• Place tart tins on a sheet tray and bake in the oven for 15 minutes.
• Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
• Place a medium sized sauté pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and sauté for 1-2 minutes.
• Add spinach and continue to sauté for further 1-2 minutes.
• Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
• Divide spinach, mushrooms, and cheese between the tarts.
• In a separate bowl combine eggs and cream and whisk gently with a fork.
• Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
• Bake for 15-20 minutes or until just set.
• When removing tarts from oven allow to cool for 5 minutes before unmolding.
• Cut into quarters and arrange on a serving dish.