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MUSHROOM TARTS

 Courtesy of Mike & Julie Evans

makes 12 mini tarts
 
Pastry:
1 cup flour
1/2 tsp salt
1/2 cup butter, diced
1/2 cup cream cheese, diced
 
Filling:
1 tbsp butter
8 oz fresh mushrooms, diced
1 clove garlic, minced
1/2 cup heavy cream
1/2 tbsp lemon juice
1/4 cup chopped green onion
2 tbsp chopped fresh parsley
salt and pepper to taste
 
1. In a food processor, mix together all the ingredients for the pastry. Form into a ball, wrap and chill for 30 minutes.
 
2. Meanwhile, in a non-stick skillet, saute mushrooms and garlic in butter until soft and most of the liquid is evaporated. Add cream, lemon juice, green onion and parsley. Bring to a boil and remove from heat..
 
3. Remove pastry from fridge. It will be a little to soft for rolling, so break off 1" balls, flatten them with the palm of your hand, and press them into the tart tins.
 
4. Fill each pastry shell with mushroom mixture and bake at 400F for 20 minutes until golden brown.


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