Mushroom Tartlets Recipes

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MIXED MUSHROOM TARTLETS



Mixed Mushroom Tartlets image

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

1-1/2 pounds sliced fresh assorted mushrooms
1 medium onion, chopped
1/2 cup butter
3 tablespoons olive oil
1/2 cup white wine or dry vermouth
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1 cup heavy whipping cream
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg yolk
1 teaspoon water

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



Parmesan Mushroom Tartlets image

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

2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1 green onion, chopped, divided
1 garlic clove, minced
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 tube (8 ounces) refrigerated seamless crescent dough sheet

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 :

MUSHROOM TARTLETS



Mushroom Tartlets image

These cheesy mushroom tartlets are the perfect appetizer for holiday parties - made with onions, mushrooms and cheese on top of a buttery flaky mini pastry!

Provided by Yumna Jawad

Categories     Appetizer     Snacks

Time 35m

Number Of Ingredients 10

1 sheet puff pastry (thawed according to package instructions)
2 large onions (chopped)
4 tablespoons olive oil (divided)
¼ teaspoon salt
1 teaspoon brown sugar
8 ounces mushrooms (thinly sliced)
2 garlic cloves (pressed)
2 tablespoons dried thyme
1 egg + 1 tablespoon water beaten together
¾ cup Roth Cheese Grand Cru cheese (shredded)

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

MUSHROOM TARTLETS



Mushroom Tartlets image

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

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
FILLING:
1 pound fresh mushrooms, finely chopped
2 tablespoons butter
3 ounces cream cheese, cubed
1/2 teaspoon salt
1/4 teaspoon dried thyme

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.

UPSIDE DOWN MUSHROOM GORGONZOLA TARTLETS



Upside Down Mushroom Gorgonzola Tartlets image

Provided by Trisha Yearwood

Categories     appetizer

Time 45m

Yield 12 tartlets

Number Of Ingredients 12

Nonstick cooking spray, for the mini muffin pan
6 ounces cremini mushrooms, sliced
1/4 cup crumbled Gorgonzola
3 tablespoons all-purpose flour
2 tablespoons panko breadcrumbs
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 large eggs
1 sheet frozen puff pastry dough, thawed

Steps:

  • Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
  • Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
  • Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
  • Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
  • Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.

MUSHROOM TART



Mushroom Tart image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1/3 cup extra-virgin olive oil, divided
2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
Gray salt
Freshly ground black pepper
2 tablespoons butter, divided
2 to 3 shallots, minced
4 cloves garlic, minced
1 1/2 tablespoons freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated Parmesan
1/2 lemon, juiced
1 egg, well beaten
2 tablespoons freshly minced parsley leaves
1 sheet frozen puff pastry, thawed
Flour, for dusting work surface
1 pound dry beans, for baking crostata shell
8 ounces crumbled blue cheese

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.

WILD MUSHROOM TARTLETS



Wild Mushroom Tartlets image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 5 dozen - Serves 30 (2 per pe

Number Of Ingredients 10

1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped
8 ounces goat cheese
1/4 cup truffle or olive oil
1/4 cup fresh flat-leaf parsley, chopped
Salt and pepper, to taste
60 phyllo-pastry tartlet shells, packaged
Garnish: sliced mushroom, chopped chives
2 tablespoons butter
1 shallot, chopped
2 garlic cloves, chopped

Steps:

  • In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.
  • Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.

SAVORY MUSHROOM TARTLETS



Savory Mushroom Tartlets image

About these robust morsels, my husband likes to say, "I bet you can't eat just one- they're that good!" And he's right. Folks always come back for more.

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 4 dozen.

Number Of Ingredients 12

48 thin slices white bread, cut into 3-inch rounds
1/2 cup butter, softened, divided
3 tablespoons finely chopped green onions
1/2 pound fresh mushrooms, finely chopped
2 tablespoons all-purpose flour
1 cup heavy whipping cream
2 tablespoons minced chives
1 tablespoon minced fresh parsley
1/2 teaspoon lemon juice
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons Parmesan cheese, optional

Steps:

  • Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. , In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly. , Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned.

Nutrition Facts : Calories 309 calories, Fat 14g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 542mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

MUSHROOM TARTS



Mushroom Tarts image

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

1 tablespoon butter
2 loaves thinly-sliced brown bread
3 tablespoons butter
3 tablespoons shallots, finely chopped
1/2 lb mushroom, finely chopped
2 tablespoons whole wheat pastry flour
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped chives or 2 tablespoons green onion tops
2 -3 tablespoons parmesan cheese

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.

UPSIDE-DOWN MUSHROOM TARTLETS



Upside-Down Mushroom Tartlets image

Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 6

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
1 tablespoon extra-virgin olive oil, plus more for muffin pan
1 large shallot, diced small
1 pound cremini mushrooms, sliced
Coarse salt and ground pepper
2 teaspoons fresh thyme leaves, plus more for serving
3/4 cup grated Gruyere cheese (2 ounces)

Steps:

  • Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
  • Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
  • Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.

Nutrition Facts : Fat 7 g, Protein 5 g

CARAMELISED MUSHROOM TARTLETS



Caramelised mushroom tartlets image

Try these super-clever caramelised mushroom tartlets on those occasions when you're entertaining and need an exciting canapé, but could do without the faff

Provided by Orlando Murrin

Categories     Buffet, Canapes, Snack, Starter

Time 30m

Yield Makes 12 tartlets

Number Of Ingredients 9

2 tbsp olive oil
1 onion, chopped
1 tbsp golden caster sugar
250g chestnut mushrooms, cleaned and thinly sliced
1 garlic clove, crushed
3-4 tbsp thyme leaves, finely chopped
butter, for spreading
12 slices of thin sliced white sandwich bread
100g grated gruyère or cheddar, for sprinkling

Steps:

  • Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
  • To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
  • When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.

Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

WILD MUSHROOM TARTLETS



Wild mushroom tartlets image

Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper

Time 1h

Number Of Ingredients 8

375g block all-butter puff pastry
flour , for dusting
25g butter
300g mixed wild mushrooms or just one type, cleaned and sliced
25g parmesan (or vegetarian alternative), finely grated
small handful parsley leaves, chopped
1 garlic clove , finely chopped
1 egg , beaten

Steps:

  • Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
  • Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
  • Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium

MUSHROOM ONION TARTLETS



Mushroom Onion Tartlets image

These sound so yummy for a perfect evening appetizer with friends. Found in my KA mixer manual, I'm looking forward to tasting these little flavorful bites. Note: instructions are listed just as they are in the manual, but can be adjusted to use any mixer.

Provided by DuChick

Categories     Lunch/Snacks

Time 30m

Yield 24 tartlets, 12 serving(s)

Number Of Ingredients 9

4 ounces light cream cheese
3 tablespoons butter or 3 tablespoons margarine, divided
3/4 cup flour, plus
1 teaspoon flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup green onion, chopped
1 egg
1/4 teaspoon dried thyme leaves
1/2 cup swiss cheese, shredded

Steps:

  • Place cream cheese and 2 tablespoons butter in mixer bowl.
  • Attach bowl and flat beater to mixer.
  • Turn to Speed 4 and beat about 1 minute.
  • Stop and scrape bowl.
  • Add 3/4 cup flour.
  • Turn to Speed 2 and mix about 1 minute, or until well blended.
  • Form mixture into ball.
  • Wrap in waxed paper and chill 1 hour.
  • Divide chilled dough into 24 pieces.
  • Press each piece into greased miniature muffin cup.
  • Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat.
  • Add mushrooms and onions.
  • Cook and stir til tender.
  • Remove from heat and cool slightly.
  • Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.
  • Using the flat beater, turn to Speed 6 and beat about 30 seconds.
  • Stir in cheese and cooled mushroom mixture.
  • Spoon into pastry-lined muffin cups.
  • Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown.
  • Serve warm.

Nutrition Facts : Calories 108.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 36.6, Sodium 74.5, Carbohydrate 7.7, Fiber 0.5, Sugar 0.5, Protein 4.2

MUSHROOM PHYLLO TARTLETS



Mushroom Phyllo Tartlets image

These are really easy, can be made ahead, frozen etc... and are quite tasty warm or cold. If you are intimidated by phyllo dough (don't be, phyllo is your friend, and very forgiving) you could use Crescent dinner rolls, rolled and cut into squares, for the pastry.

Provided by Lois M

Categories     Vegetable

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

4 sheets phyllo dough or 1 (8 ounce) can pillsbury crescent roll dough
3 1/2 tablespoons butter, separated
8 ounces fresh mushrooms, finely chopped
1 tablespoon flour
1 finely chopped shallots or 2 tablespoons onions
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley, for garnish (optional)

Steps:

  • Heat oven to 350°F.
  • Melt 2 tbsp butter in a large skillet over medium heat.
  • Add mushrooms, shallots and garlic & flour; mix well.
  • Cook 5 minutes or until tender, stirring frequently.
  • Add cream and cheese; mix well.
  • Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
  • Melt remaining butter in a small dish in microwave.
  • Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
  • Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
  • Spoon one heaping teaspoon mushroom mixture into each cup.
  • Bake at 350°F for 8-10 minutes or until golden brown.
  • Sprinkle with parsley.

WILD MUSHROOM TARTLETS



Wild Mushroom Tartlets image

Categories     Mushroom     Bake     Cocktail Party     Vegetarian     Sherry     Sour Cream     Shallot     Gourmet

Yield Makes 20 hors d'oeuvres

Number Of Ingredients 13

pâte brisée
raw rice for weighting the shells
1 ounce dried porcini or cèpes
1/4 pound shallots, minced
3 tablespoons unsalted butter
1 pound small white mushrooms
1/2 teaspoon dried tarragon, crumbled
2 tablespoons all-purpose flour
3 tablespoons medium-dry Sherry
1/2 cup sour cream
fresh lemon juice to taste
1/4 cup minced fresh parsley leaves
a 3 1/2-ounce package enoki-dake mushrooms

Steps:

  • Roll the dough into a 1/8-inch-thick rectangle on a floured surface and with a floured 3 1/2-inch-long oval cutter cut 20 ovals from it. Fit ovals into 20 lightly oiled 3 3/4-inch-long barqutte tins and chill the tartlet shells for 30 minutes. Weight the shells with empty barquette tins or line them with foil, fill the tins or foil with the rice and bake the shells in a jelly-roll pan in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and tins or foil carefully, bake the shells for 5 to 10 minutes more, or until they are golden, and let them cool in the pan on a rack.
  • In a bowl let the porcini soak in boiling water to cover for 30 minutes or until they are softened, drain them, reserving the soaking liquid for another use, and discard any tough stems. In a large skillet cook the shallots in the butter over moderately low heat, stirring, until they are softened. In a food processor chop fine the porcini with the white mushrooms, add the mixture to the shallot mixture, and stir in the tarragon. Cook the mixture, stirring, until the liquid the mushrooms give off is evaporated, stir in the flour, and cook the mixture, stirring, for two minutes. Stir in the Sherry, the sour cream, the lemon juice, and salt and pepper to taste and cook the filling, stirring for 5 minutes, or until thickened. Remove the skillet from the heat and let the filling cool. The filling may be prepared up to this point 2 days ahead and kept covered and chilled.
  • Stir the parsley into the filling and divide the filling among the shells, smoothing the tops. Bake the tartlets in the lower third of a preheated 375°F. oven for 10 minutes, or until heated through, arrange 2 of the enoki-dake, trimmed, on each tartlet, and bake the tartlets for 2 minutes more. Loosen the tartlets from the tins with the tip of a small sharp knife and transfer them carefully to serving plates.

CREAMY MUSHROOM TARTLETS



Creamy Mushroom Tartlets image

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

1 Tbsp. butter or margarine
1 pkg. (8 oz.) fresh mushrooms, finely chopped
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
1 can (8 oz.) refrigerated crescent dinner rolls
2 tsp. finely chopped fresh parsley

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

CHANTERELLE MUSHROOM AND BACON TARTLETS



Chanterelle Mushroom and Bacon Tartlets image

Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.

Provided by GOODHOOD

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 12

Number Of Ingredients 14

2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 ½ cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
½ teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
¼ teaspoon salt and pepper to taste
1 egg
¼ cup milk
¼ cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
  • In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
  • Bake in preheated oven for 15 to 20 minutes, or until filling is set.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 7 g, Cholesterol 24.9 mg, Fat 6.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 132.4 mg, Sugar 0.6 g

MUSHROOM TART



Mushroom tart image

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

175g Flora 100% Natural Ingredients plus 2 tbsp
300g wholemeal flour
A small handful of thyme, leaves picked
600g mixed mushrooms, cleaned and sliced
1 small onion, finely choped
125g soft cheese
1/2 small bunch chives, chopped
2 garlic cloves, crushed
1 egg, beaten to glaze

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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