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Mushroom Tarts


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  • 3 3 oz pkgs cream cheese
  • 1/2 c butter
  • 1 1/2 c sifted flour
  • 3/4 lb mushrooms, minced
  • 1 1/2 large onions, finely chopped
  • 3 T butter
  • 1 1/2 t salt
  • 1/2 t thyme
  • 2 T flour
  • 1/4 c sour cream
  • 1 egg, beaten


Servings 6


Step 1

Beat cream cheese, 1/2 c butter, and 1 1/2 c flour until soft dough forms. Wrap dough in wax paper, refrigerate for 1 hour. Meanwhile, cook mushrooms and onions in 3 T butter until tender. Stir in salt, thyme and 2 T flour until blended. Stir in sour cream. Divided chilled dough in half. Roll out first half of dough thinly on a floured board. Cut into circles with a 3 inch cutter or use open end of a glass. Place 1 T mushroom mixture on each circle. Brush edges with beaten egg and fold top edge over to meet bottom edge. Press edges together. Prick tops in 3 places. Place on ungreased cookie sheet, brush with beaten egg. Repeat with second half of dough and filling. Bake at 450 for 12-15 min or until golden brown.

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