Mushroomgarliccreamtartlets Recipes

WILD MUSHROOM TARTLETS

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.

MUSHROOM TARTLETS

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.

MUSHROOM GARLIC CREAM TARTS

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.

UPSIDE DOWN MUSHROOM GORGONZOLA TARTLETS

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-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.

UPSIDE-DOWN MUSHROOM TARTLETS

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.

PARMESAN MUSHROOM TARTLETS

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.

CHANTERELLE MUSHROOM AND BACON TARTLETS

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.

CHANTERELLE MUSHROOM TARTLETS

Steps:

• Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
• Add the half the mushrooms and half the onion. Saute until browned. (If your mushrooms are wet, even with the very high temperature, they may release liquid. If this happens, continue to cook until the liquid evaporated and mushrooms brown a little.
• Cook the second half of mushrooms and onions in the other half of butter and oil.
• Beat the egg slightly and add some of the hot mixture to it.
• Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
• Cook about one minute longer and set aside.
• Cut the crusts off the bread and flatten each with a rolling pin.
• Spread butter or margarine on one side of the slices of bread.
• Cut into quarters and put into mini-muffin trays, butter side down.
• Fill each with the mushroom filling.
• Top with a sprinkling of parmesan cheese.
• Bake at 350 degrees for 20 to 25 minutes.

CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS

Steps:

• Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
• Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
• Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

BACON AND EGGS WITH MUSHROOM-GARLIC TOASTS

Steps:

• Cook bacon until crisp. Rub toast slices with garlic clove. Saute mushrooms in 2 teaspoons bacon fat, season, and divide among toasts. Lightly scramble eggs in 1 tablespoon bacon fat; when set but still wet, fold in ricotta and tarragon; season. Top mushrooms with eggs and crumbled bacon.

WILD MUSHROOM TARTLETS

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.

CARAMELISED MUSHROOM TARTLETS

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.

CREAMY MUSHROOM TARTLETS

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.