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.
CREAMY MUSHROOM TARTLETS
Discover stunning, cheesy mushroom tartlets that will make you look like a chef. One taste of these Creamy Mushroom Tartlets will have them saying 'yum!'
Provided by My Food and Family
Categories Appetizers & Snacks
Time 27m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
- Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
- Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 3 g, Protein 3 g
PARMESAN MUSHROOM TARTLETS
My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they're best warm from the oven with a sprinkling of green onion.-Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.
Nutrition Facts :
MEATLESS MUSHROOM TART
This is a wonderful, savory, quiche-like pie that I use as a brunch entree and also as a vegetarian main dish to supplement my traditional Thanksgiving dinner for family and friends. It could also be altered for use as an appetizer if made using mini-tart pan. It always gets rave reviews!
Provided by Stephanie V
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h27m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
- Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
- Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
- Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
- Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
- Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
- Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 38 g, Cholesterol 68 mg, Fat 37.9 g, Fiber 3.3 g, Protein 10 g, SaturatedFat 15 g, Sodium 273.6 mg, Sugar 4.6 g
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
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
MINI-MUSHROOM TART APPETIZERS
I found this recipe in one of my mother's old cookbooks from a church in Hawaii. It is very good and versatile.
Provided by Leilani
Categories Lunch/Snacks
Time 32m
Yield 48 mini tarts
Number Of Ingredients 9
Steps:
- Mix the egg, onion, soup, cheese, parsley and milk (or sherry).
- Cook the bacon until crisp.
- Crumble bacon and add to soup mixture.
- Cook mushrooms in bacon fat until limp.
- Add mushrooms to mixture.
- On a lightly floured board, roll out the pie pastry.
- Cut out circles using 1&1/2" cookie cutter or top of glass.
- Grease mini muffin pan and line each muffin tin with pastry, pressing to fit.
- Spoon mixture into each tart.
- Bake uncovered at 400 degrees for 15-20 minutes or until edges of pastry are lightly brown.
- ***This recipe can make 48 tarts, but usually I just make 24, and use the remainder of the filling to make a quiche type dish.
- Put the other pie crust into a greased pie dish and pour the rest of mixture into it.
- Bake uncovered at 375 degrees until edges of pastry are light brown.
Nutrition Facts : Calories 55.1, Fat 3.7, SaturatedFat 1.1, Cholesterol 5.7, Sodium 98.1, Carbohydrate 4.2, Fiber 0.3, Sugar 0.2, Protein 1.2
SAVORY MUSHROOM TARTS
When I had drop-in guests, I threw some mini tart appetizers together using mushrooms I had just bought on sale. Everyone gave them rave reviews and thought I'd spent hours cooking.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings., Saute mushrooms in oil and drippings until tender. Stir in the bacon, tomatoes, thyme, salt and pepper. Fill each tart shell with a heaping teaspoonful of filling and 1/2 teaspoon spreadable cheese., Place on ungreased baking sheets. Bake at 350° for 6-8 minutes or until heated through.
Nutrition Facts :
MUSHROOM TARTS
My grandma made these every year for Christmas. The shells can be made ahead and frozen. No need to defrost the shells, just fill and bake.
Provided by Cherry Tart
Categories Vegetable
Time 40m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 13
Steps:
- Butter the inside of mini muffin tins.
- Cut each slice of bread with the top of a drinking glass.
- Press bread into mini muffin tins.
- Bake at 400F for 10 minutes
- Melt 3 tbsp butter in a deep frying pan.
- Add shallots. Cook for a few minutes, until transparent.
- Add mushrooms. Cook and stir for several minutes until moisture evaporates.
- Remove from heat.
- Mix in flour.
- Stir in cream.
- Bring to a boil, then simmer until thickened.
- Add salt, cayenne, lemon, parsley and chives.
- Let cool.
- Fill shells with the mixture.
- Sprinkle each tart with parmesan cheese.
- Bake at 350F for 10 minutes.
- Serve warm.
MINI MUSHROOM RAGOUT TARTS
The tart shells are available online at siljanscrispycup.com.
Provided by Martha Stewart
Categories Food & Cooking
Time 45m
Yield Makes 12 dozen
Number Of Ingredients 7
Steps:
- Heat and crisp shells according to package directions. Let cool completely.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a cutting board. Repeat with another tablespoon oil and remaining mushrooms. When mushrooms are cool enough to handle, finely chop.
- Chop white and pale-green parts of the leeks and wash and dry well; reserve dark-green tops. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Reduce heat to medium-low; add leeks and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms, wine, and cream. Raise heat to medium-high and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Season with salt and pepper.
- Meanwhile, finely dice leek green tops and wash and dry well. Heat remaining tablespoon oil in a large skillet over medium-high heat. Add leek tops and cook, stirring occasionally, until tender, about 5 minutes. Season with salt.
- Fill each crisp shell with 1 teaspoon mushroom mixture. Top with leek greens. Serve warm or at room temperature.
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