Mushroom Tarts

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“Elegance made easy! If your party-planning philosophy is that cooks should also enjoy themselves, then this rich, simple, no-fuss Hors D'Oeuvre is for you. Designed to be prepared in advance, they are perfect even when frozen & reheated. You can also substitute onions for the mushrooms!”
READY IN:
1hr 5mins
YIELD:
30 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. PASTRY: Place flour& salt in food processor and scatter butter& cheese over top; pulse together with on-off motion.
  2. Remove from processor, form into a ball& chill for 30 minutes.
  3. Pinch 1 inch balls from the pastry& pat (NOT rolled as this pastry is very rich) into small tart or muffin tins- or foil tart tins.
  4. Chill until needed.
  5. Preheat oven to 400F.
  6. Heat butter in skillet; add mushrooms& saute for 5 minutes or until juices disappear.
  7. Add garlic& cream& bring to a boil; add lemon juice, green onion, parsley& seasonings.
  8. Spoon into pastry cases.
  9. Bake for 15- 20 minutes or until pastry is edged with gold& mushroom filling is hot.
  10. Turn out of tins& cool for 10 minutes.
  11. These may be frozen on cookie sheets, placed in freezer containers& reheated from frozen state at 350F for 15 minutes or until filling is hot.

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