Mushroom Tarts

By shauna

Ingredients

• 2 C. All-Purpose Flour
• 1/2 tsp. Salt
• 1 C. Cold Butter, diced
• 1 C. Cream Cheese, diced
• 2 Tbsp. Butter
• 8 oz. ( 250 g ) Each, Fresh & Wild Mushrooms, chopped
• 2 Garlic Cloves, chopped
• 1 C. Whipping Cream
• 1 Tbsp. Lemon Juice
• 1/4 C. Green Onion, chopped
• 1/4 C. Italian Flat Leaf Parsley, chopped
• Salt & Freshly Ground Black Pepper

Preparation

Step 1

Place flour & salt in food processor. Scatter over butter & cream cheese; pulse together. Remove from processor & form into ball. Chill for 30 min. Pinch 1-in. balls from pastry & pat (not roll ) into sm. tart or muffin tins. Chill till needed. Preheat oven to 400. Heat butter in skillet, add mushrooms & saute 5 min. till juices disappear. Add garlic & cream, bring to a boil, add lemon juice, green onion & parsley; season with salt & pepper. Spoon into pastry cases. Bake for 15-20 min. or till pastry is edged with gold & filling is hot. Turn out of tins & cool 10 min. These may be frozen on cookie sheets, placed in freezer containers & reheated from frozen state at 350 for 15 min. or till filling is hot.