WILD MUSHROOM TARTLETS
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium
MIXED MUSHROOM TARTLETS
I summer in northern Michigan and find the morels that grow wild up there just irresistible, but never pick mushrooms if you are not 100% sure they are safe to eat. If morels are not available, I use whatever mushrooms I can find at the supermarket. If you like crumble some goat cheese over the top. The tarts can be used as a vegetarian entree or an appetizers.-Jennifer Condreay, Centennial, Colorado
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in butter and oil in batches until tender. Reduce heat to medium. Stir in wine, thyme and salt. Cook until liquid is reduced by half. Stir in cream. Cook until thickened, about 10 minutes. Remove from heat and set aside., Unfold 1 puff pastry sheet. Roll out into a 12x8-in. rectangle. Cut into 8 rectangles. Using a sharp knife, score 1/2 in. from the edges of each pastry (do not cut through)., Transfer to baking sheets. Repeat with remaining sheet of puff pastry. Spoon mushroom mixture into centers. Whisk egg yolk and water; brush over pastry edges., Bake at 400° until golden brown, 13-16 minutes.
Nutrition Facts : Calories 610 calories, Fat 44g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 593mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 6g fiber), Protein 8g protein.
MIXED MUSHROOM TART
For this Thanksgiving! Use cremini, oyster, and chanterelle mushrooms if you can. This is from Bon Apetit.
Provided by A la Carte
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 375°F (or as per pie shell directions). Bake pie shell following package directions.
- Cool completely in pan on a rack, about 15 minutes.
- Make filling while shell bakes:.
- Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
- Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
- Fill and bake tart:.
- Reduce oven temperature to 325°F
- Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
- Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.
Nutrition Facts : Calories 362.2, Fat 30.6, SaturatedFat 13.7, Cholesterol 129.7, Sodium 478.2, Carbohydrate 17.5, Fiber 1.7, Sugar 1.1, Protein 6
MUSHROOM TART
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.
CARAMELISED MUSHROOM TARTLETS
Try these super-clever caramelised mushroom tartlets on those occasions when you're entertaining and need an exciting canapé, but could do without the faff
Provided by Orlando Murrin
Categories Buffet, Canapes, Snack, Starter
Time 30m
Yield Makes 12 tartlets
Number Of Ingredients 9
Steps:
- Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
- To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
- When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.
Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
MUSHROOM TARTLETS
I first helped my mom make these appetizers when I was just eleven years old. Now as a military wife, I serve these tarts all over the world!-Jennie McComsey, Hanscom AFB, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and butter until light and fluffy. Add flour; beat until mixture forms a ball. Cover and refrigerate for 1 hour. , For filling, in a large skillet, saute mushrooms in butter. Drain and pat dry. Return to the pan; stir in cream cheese until melted. Stir in salt and thyme; set aside., On a lightly floured surface, roll dough to 1/16-in. thickness; cut into 2-1/2-in. circles. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a rounded teaspoonful of filling in each cup. , Bake at 350° for 12-17 minutes or until edges are lightly browned. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 73mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
MUSHROOM PHYLLO TARTLETS
These are really easy, can be made ahead, frozen etc... and are quite tasty warm or cold. If you are intimidated by phyllo dough (don't be, phyllo is your friend, and very forgiving) you could use Crescent dinner rolls, rolled and cut into squares, for the pastry.
Provided by Lois M
Categories Vegetable
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Melt 2 tbsp butter in a large skillet over medium heat.
- Add mushrooms, shallots and garlic & flour; mix well.
- Cook 5 minutes or until tender, stirring frequently.
- Add cream and cheese; mix well.
- Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
- Melt remaining butter in a small dish in microwave.
- Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
- Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
- Spoon one heaping teaspoon mushroom mixture into each cup.
- Bake at 350°F for 8-10 minutes or until golden brown.
- Sprinkle with parsley.
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MUSHROOM TARTLETS - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 73Category Appetizer, SnacksCuisine AmericanTotal Time 35 mins
- In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms are caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
- Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24 - 36.
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