Mushroom Garlic Cream Tarts Food

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MUSHROOM-GARLIC CREAM TARTLETS



Mushroom-Garlic Cream Tartlets image

Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 35m

Yield 24

Number Of Ingredients 9

2 tablespoons butter or margarine
1 package (8 oz) fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  • If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
  • Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
  • Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 100 mg, Sugar 1 g, TransFat 1/2 g

MUSHROOM GARLIC CREAM TARTS



Mushroom Garlic Cream Tarts image

This is a recipe from Pillsbury.com. l always have to double the recipe because they get eaten up so fast. People can't believe it only take 15 minutes to throw these little gems together. If you end up doubling the recipe, I suggest using just 3 Tbsp butter and 3/4 cup cream. Otherwise the filling can get a little runny. This is a very easy recipe to change according to your tastes. Substitute olives for mushrooms, use chives, chopped nuts, even artichoke hearts, whatever you like. I also generally use margarine, light cream and low fat crescent rolls and they're still delicious. You can't go wrong with this recipe. Enjoy!!

Provided by quiet603

Categories     Cheese

Time 35m

Yield 24 Tarts, 12 serving(s)

Number Of Ingredients 9

2 tablespoons butter (or margarine)
1 (8 ounce) package fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup whipping cream
1/4 cup parmesan cheese, grated
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (or Pillsbury flaky dough sheet)
2 tablespoons fresh parsley, chopped

Steps:

  • 1. Heat oven to 350°F Spray muffin pan with non-stick spray (mini muffin pan for tartlets and regular muffin pan for larger tarts). In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  • 2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
  • 3. Cut each rectangle into 12 squares (or 6 sqaures if making larger tarts). Place 1 square in each of 24 ungreased mini muffin cups (use a regular muffin pan for larger tarts). Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon (2 tsp for larger tarts) mushroom mixture into each cup.
  • 4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm.
  • Cover and refrigerate any remaining tarts.

Nutrition Facts : Calories 126.7, Fat 7.5, SaturatedFat 4.2, Cholesterol 30.1, Sodium 141.6, Carbohydrate 11.7, Fiber 1, Sugar 1.3, Protein 3.6

MUSHROOM TART



Mushroom tart image

Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h10m

Number Of Ingredients 9

175g Flora 100% Natural Ingredients plus 2 tbsp
300g wholemeal flour
A small handful of thyme, leaves picked
600g mixed mushrooms, cleaned and sliced
1 small onion, finely choped
125g soft cheese
1/2 small bunch chives, chopped
2 garlic cloves, crushed
1 egg, beaten to glaze

Steps:

  • Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
  • Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
  • Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
  • Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
  • Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.

Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium

MUSHROOM ASIAGO TARTS



Mushroom Asiago Tarts image

My friend Christine brought these to a Party at my house and she graciously shared the recipe with me. I served them the next week at a dinner party and had rave reviews. They freeze very well.

Provided by Laureen in B.C.

Categories     < 60 Mins

Time 35m

Yield 48 serving(s)

Number Of Ingredients 10

1 1/2 lbs mushrooms
1 tablespoon butter
1/2 cup onion, minced
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
1 pinch salt and pepper
1 1/2 cups whipping cream
2 large eggs
1 cup asiago cheese, grated
48 miniature tart shells

Steps:

  • Chop mushrooms in a food processor until finely minced.
  • In a large saute pan over medium heat melt butter add mushrooms and onions.Cook stirring often until mushrooms are soft and all the liquid has evaporated.
  • Stir in garlic and thyme and cook 1 minute longer.
  • Remove from heat and season to taste. allow to cool.
  • Preheat oven to 375.
  • Whisk eggs and cream together and add to cooled mushroom mixture.
  • Spoon mushroom filling into tart shells and top with Asiago cheese.
  • Bake for 12 to 15 minutes, until pastry is browned and filling puffs up a little.

Nutrition Facts : Calories 34.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.6, Sodium 8.2, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 0.9

MUSHROOM-GARLIC CREAM TARTLETS



Mushroom-Garlic Cream Tartlets image

These make wonderful appetizers. You can prepare the filling and the crescent dough tartlet cups ahead. Just cover and refrigerate them separately for up to 2 hours. Fill the cups just before baking.

Provided by CookingONTheSide

Categories     Cheese

Time 55m

Yield 24 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 (8 ounce) package fresh whole mushrooms, finely chopped
1 tablespoon onion, finely chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup whipping cream
1/4 cup parmesan cheese, grated
1 (8 ounce) can refrigerated crescent dinner rolls
fresh thyme sprig
sea salt, for garnish
quartered small mushroom, for garnish

Steps:

  • Heat oven to 350 degrees.
  • In 12-inch skillet, melt butter over medium heat.
  • Cook mushrooms, onion, garlic and flour in butter 5 minutes or until vegetables are tender, stirring frequently.
  • Stir in cream and cheese, cook 2-3 minutes or until most of liquid has evaporated, stirring frequently.
  • Unroll dough into 2 long rectangles, firmly press perforations to seal.
  • Cut each rectangle into 12 squares.
  • Place 1 square in each of 24 ungreased mini muffin cups.
  • Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup.
  • Spoon 1 heaping teaspoon mushroom mixture into each cup.
  • Bake 9-12 minutes or until golden brown.
  • Remove tartlets from oven, sprinkle with thyme.
  • Cool 5 minutes, then remove tartlets from pan.
  • Serve warm.
  • Store in refrigerator.
  • For garnish, if desired, sprinkle coarse sea salt on the serving plate. Top the tartlets with quartered small mushrooms and fresh thyme.

Nutrition Facts : Calories 62.9, Fat 3.7, SaturatedFat 2.1, Cholesterol 15, Sodium 76.7, Carbohydrate 5.8, Fiber 0.5, Sugar 0.6, Protein 1.8

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