Mushroom Tarts

Croustades with mushroom/shallot filling

Mushroom Tarts
Mushroom Tarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Loaf of thin white Pepperidge Farm bread

  • 4

    T butter

  • 3

    T finely diced shallots

  • 1/2

    lb finely chopped mushrooms

  • 2

    T flour

  • 1

    C cream

  • 1/2

    t salt

  • 1/8

    t cayenne

  • 1

    T finely chopped parsley

  • 1 1/2

    T finely chopped chives

  • 1/2

    t lemon juice

  • Parmesan sprinkled on top

Directions

Roll bread thin with a rolling pin Cut 2 rounds per slice with a small biscuit cutter Grease mini muffin tin and press bread circles down in cups Bake 10 minutes at 375, until golden but no more Melt butter. Add shallots, 4 minutes, then mushrooms, stir until their moisture has evaporated. Remove from heat, add flour, stir thoroughly. Add cream and stir continuously over heat until mixture comes to a boil. Simmer 1-2 minutes more. Remove from heat and stir in all other seasonings. Cool it and refrigerate. Assembly Place croustades on a cookie sheet Put a little of the mixture in each with a little parmesan on top Bake about 10 minutes at 350.

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