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.
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Czigany Shimza
czigany.shimza@hotmail.frThis recipe is a must-try for any mushroom lover! The tarts are savory, creamy, and absolutely delicious.
AMAN ARYAL
aryal@gmail.comI wouldn't recommend this recipe to others. There are better mushroom tart recipes out there.
Lizzie
lizzie81@gmail.comOverall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Fawad Rohani
f_rohani43@aol.comI had trouble getting the crust to brown properly. I think I may have needed to bake the tarts for a little longer.
Emelyn Pérez
p.emelyn@hotmail.comThese tarts were a bit too oily for my taste. I think I'll try using less butter next time.
BD Boss
bd61@hotmail.co.ukThe only thing I would change about this recipe is to use a different type of cheese. I found the mozzarella to be a little too bland.
salem egay
e-s6@gmail.comThese tarts are perfect for a quick and easy weeknight meal. They're also great for packing in lunches or snacks.
Amer Salag
salag.amer56@gmail.comI love how versatile this recipe is. You can use any type of mushrooms you like and add your favorite herbs and spices.
Abadul Sekh
sekh-a55@yahoo.comThis recipe is a keeper! The tarts were easy to make and turned out perfectly. I will definitely be making them again.
Jannie Claasen
j@gmail.comI made these tarts for a potluck and they were gone in minutes! Everyone loved the crispy crust and savory filling.
Olisanedumdavid Nwosu
nwosu@gmail.comThese mushroom tarts were a hit at my dinner party! The combination of earthy mushrooms, creamy cheese, and buttery crust was a winner.