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Mushroom Walnut Tarts (Sandra Lee)

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“A wonderful sounding recipe from Sandra Lee - one of her money saving recipes. You could easily sub veggie broth for the beef broth to keep this vegetarian. She says this recipes costs $4.06 to make. If you are serving with other appetizers on a buffet, I would count 1 per person but she says this recipe serves 4 (which is kind of weird to me).”
READY IN:
40mins
SERVES:
5
YIELD:
10 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 375 F degrees. Prepare piecrust mix according to package instructions. Divide between 10 cups of a muffin tin, pressing in bottom and up sides in an even layer. Refrigerate while preparing the filling.
  2. Heat canola oil in a large skillet over medium-high heat. Add onion, garlic, sliced mushrooms, thyme. Season with salt and pepper to taste. Saute until mushrooms are golden. Set aside 10 mushroom slices to top tarts. (Set aside 1/3 cup mushrooms and onions for Round 2 Recipe: Beef and mushroom soup).
  3. Add remaining sauteed mushrooms and onions with walnuts into bowl of food processor fitted with a blade attachment. Pulse to coarsely chop. Add bread crumbs and ¼ cup beef broth. (Reserve remaining beef broth for Round 2 Recipe: Beef and mushroom soup).
  4. Spoon mushroom and walnut mixture into piecrust-lined muffin tins. Top each with a sliced mushroom. Bake in over for 20-25 minutes, or until crust is golden. Remove from oven and cool in pan before carefully removing tarts.

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