Mushroom Tarts Food

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WILD MUSHROOM TARTLETS



Wild mushroom tartlets image

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

375g block all-butter puff pastry
flour , for dusting
25g butter
300g mixed wild mushrooms or just one type, cleaned and sliced
25g parmesan (or vegetarian alternative), finely grated
small handful parsley leaves, chopped
1 garlic clove , finely chopped
1 egg , beaten

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

MUSHROOM TART



Mushroom Tart image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1/3 cup extra-virgin olive oil, divided
2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
Gray salt
Freshly ground black pepper
2 tablespoons butter, divided
2 to 3 shallots, minced
4 cloves garlic, minced
1 1/2 tablespoons freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated Parmesan
1/2 lemon, juiced
1 egg, well beaten
2 tablespoons freshly minced parsley leaves
1 sheet frozen puff pastry, thawed
Flour, for dusting work surface
1 pound dry beans, for baking crostata shell
8 ounces crumbled blue cheese

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.

MUSHROOM TARTS



Mushroom Tarts image

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

1 tablespoon butter
2 loaves thinly-sliced brown bread
3 tablespoons butter
3 tablespoons shallots, finely chopped
1/2 lb mushroom, finely chopped
2 tablespoons whole wheat pastry flour
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped chives or 2 tablespoons green onion tops
2 -3 tablespoons parmesan cheese

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.

GRUYERE AND MUSHROOM TARTS



Gruyere and Mushroom Tarts image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 40m

Yield 24 mini tarts

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup oyster mushrooms, stemmed and sliced
1/4 cup button mushrooms, stemmed and sliced
1/4 cup shiitake mushrooms, stemmed and sliced
1/4 cup cremini mushrooms, stemmed and sliced
Salt and coarsely ground black pepper
3 tablespoons freshly chopped chives
Dash sherry vinegar
3 eggs
1 1/2 cups cream
24 mini prebaked tart shells
1/2 cup Gruyere, finely grated

Steps:

  • Preheat oven to 325 degrees F.
  • In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
  • In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
  • Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

MUSHROOM WALNUT TARTS



Mushroom Walnut Tarts image

Provided by Sandra Lee

Categories     appetizer

Time 1h15m

Yield 10 tarts

Number Of Ingredients 12

Nonstick cooking spray
Half 9-ounce package pie crust mix
1 tablespoon canola oil
One 8-ounce package sliced mushrooms
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
1 medium onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped walnuts
1/4 cup breadcrumbs
1/4 cup beef broth

Steps:

  • Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
  • Prepare the pie crust mix according to package instructions. Evenly divide the dough into 10 pieces. Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust. Refrigerate while preparing the filling.
  • Heat the canola oil in a large skillet over medium heat. Add the mushrooms, garlic, thyme and onions. Season with salt and pepper. Saute until the mushrooms are golden. Set aside 10 mushroom slices to garnish the top of the tarts. Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
  • Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment. Pulse to coarsely chop. Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
  • Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin. Top each with a reserved mushroom slice. Bake until the crust is golden, 20 to 25 minutes. Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts.

CREAMY MUSHROOM TARTLETS



Creamy Mushroom Tartlets image

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

1 Tbsp. butter or margarine
1 pkg. (8 oz.) fresh mushrooms, finely chopped
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
1 can (8 oz.) refrigerated crescent dinner rolls
2 tsp. finely chopped fresh parsley

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



Parmesan Mushroom Tartlets image

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

2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1 green onion, chopped, divided
1 garlic clove, minced
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 tube (8 ounces) refrigerated seamless crescent dough sheet

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 :

MINI MUSHROOM AND GOAT CHEESE TARTS



Mini Mushroom and Goat Cheese Tarts image

This is a great little entree or appetizer. Ideal for a romantic meal for two!

Provided by Scratch

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 35m

Yield 2

Number Of Ingredients 6

½ sheet puff pastry
3 tablespoons butter
¼ pound mushrooms, sliced
2 cloves garlic, crushed
½ cup crumbled goat cheese
4 teaspoons finely chopped fresh parsley

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
  • Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
  • Bake the puff pastry squares for 7 minutes. Remove tray from the oven, flatten the squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven.
  • Meanwhile, melt butter in a skillet over high heat. Cook and stir the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes. Remove from heat.
  • Top the baked puff pastry squares evenly with the mushroom mixture. Crumble goat cheese over mushrooms and sprinkle with parsley.

Nutrition Facts : Calories 630 calories, Carbohydrate 31.1 g, Cholesterol 73.4 mg, Fat 50.9 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 24 g, Sodium 457.7 mg, Sugar 2.3 g

CARAMELISED MUSHROOM TARTLETS



Caramelised mushroom tartlets image

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

2 tbsp olive oil
1 onion, chopped
1 tbsp golden caster sugar
250g chestnut mushrooms, cleaned and thinly sliced
1 garlic clove, crushed
3-4 tbsp thyme leaves, finely chopped
butter, for spreading
12 slices of thin sliced white sandwich bread
100g grated gruyère or cheddar, for sprinkling

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



Mini-Mushroom Tart Appetizers image

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

1 egg
1/4 cup instant minced onion
1 (10 1/2 ounce) can condensed mushroom soup
1/2 cup monterey jack cheese (*I use Jack) or 1/2 cup swiss cheese, shredded (*I use Jack)
2 tablespoons parsley, minced
1/4 cup milk (*I use milk) or 1/4 cup dry sherry (*I use milk)
5 slices bacon
1 cup mushroom, chopped
2 pie crusts

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

MUSHROOM TART



Mushroom Tart image

Make and share this Mushroom Tart recipe from Food.com.

Provided by cookiedog

Categories     Savory Pies

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/3 cup extra virgin olive oil, divided
2 lbs cleaned mixed mushrooms (sliced or quartered depending on variety)
gray salt & freshly ground black pepper
2 tablespoons butter, divided
2 -3 shallots, minced
4 garlic cloves, minced
1 1/2 tablespoons freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated parmesan cheese
1/2 lemon, juice of
1 egg, well beaten
2 tablespoons freshly minced fresh parsley leaves
1 sheet frozen puff pastry, thawed
flour, for dusting work surface
1 lb dried beans, for baking crostata shell
4 -8 ounces crumbled blue cheese

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 mushrroms 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.

Nutrition Facts : Calories 456.5, Fat 40.2, SaturatedFat 16.3, Cholesterol 88.2, Sodium 364, Carbohydrate 16.9, Fiber 0.6, Sugar 0.5, Protein 8.2

MUSHROOM TART



Mushroom Tart image

Like the asparagus tart that's a harbinger of spring (see page 69), this mushroom-topped variation is a crowd-pleaser. It makes a lovely dinner, or, when cut into bite-size pieces, a perfect hors d'oeuvre for a cocktail party.

Yield serves 4

Number Of Ingredients 8

Flour for rolling out puff pastry
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and fresh ground pepper
2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced
1 package (10 ounces) fresh baby spinach
2 ounces soft goat cheese, crumbled

Steps:

  • Preheat the oven to 400°F. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1-inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes.
  • Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with 1 tablespoon of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
  • In a large saucepan with a tight-fitting lid, heat the remaining tablespoon of oil. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
  • Top the dough with the mushroom-spinach mixture. Scatter the onions and goat cheese on top. Bake until the cheese is lightly browned, about 15 minutes.

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

SAVORY MUSHROOM TARTS



Savory Mushroom Tarts image

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

1 bacon strip, chopped
1-1/2 cups chopped fresh mushrooms
3/4 cup chopped fresh shiitake mushrooms
1 tablespoon olive oil
1-1/2 teaspoons finely chopped sun-dried tomatoes (not packed in oil)
1 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/3 cup garlic-herb spreadable cheese

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 PHYLLO TARTLETS



Mushroom Phyllo Tartlets image

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

4 sheets phyllo dough or 1 (8 ounce) can pillsbury crescent roll dough
3 1/2 tablespoons butter, separated
8 ounces fresh mushrooms, finely chopped
1 tablespoon flour
1 finely chopped shallots or 2 tablespoons onions
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley, for garnish (optional)

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.

APPETIZER ONION-MUSHROOM TARTS



Appetizer Onion-Mushroom Tarts image

These are delicious! Great for parties! Can be made ahead & kept in refrigerator. I make 1-1/2 recipe of the filling, because I like the tarts pretty full.

Provided by herb607

Categories     Vegetable

Time 1h5m

Yield 24 tarts

Number Of Ingredients 11

1/2 cup butter
4 ounces cream cheese
1 cup flour
1 tablespoon butter
1 cup onion
1 1/2 cups mushrooms
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/3 cup sour cream

Steps:

  • PASTRY: Beat butter(softened) & cream cheese(softened) until smooth. Work in flour.
  • Roll into long, thin roll. Mark off, then cut into 24 pieces.
  • Press into tiny tart pans to form shells.
  • FILLING: Melt butter in frying pan. Add onions(chopped) & mushrooms(chopped). Saute until onion is clear & soft.
  • Stir in flour, salt, pepper, & thyme. Mix in sour cream. Stir until thickened. Cool quite well. Divide among tart shells.
  • Bake in 350 degree oven for about 20 mn. Yields 24 tarts.

Nutrition Facts : Calories 85.4, Fat 6.7, SaturatedFat 4.2, Cholesterol 18, Sodium 95.3, Carbohydrate 5.3, Fiber 0.3, Sugar 0.4, Protein 1.3

MUSHROOM TART



Mushroom Tart image

This savory tart is perfect as an appetizer or party snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 45m

Number Of Ingredients 8

Flour, for rolling out puff pastry
1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and ground pepper
2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced
1 package (10 ounces) fresh baby spinach
2 ounces soft goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
  • Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.
  • In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
  • Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.

Nutrition Facts : Calories 219 g, Fat 13 g, Fiber 4 g, Protein 8 g

WILD MUSHROOM TART



Wild Mushroom Tart image

A delicious quiche-like tart with chanterelles that has a slightly firmer texture due to the chevre, and an earthy nuttiness that comes from the ground hazelnuts in the tart shell. Pairs perfectly with a small mixed salad that has been simply dressed with a light vinaigrette. A small amount of chevre crumbled over the top of the wedges of tart along with few extra sauteed mushrooms amps up the flavors in the tart and makes a nice presentation.

Provided by Kipp

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 2h30m

Yield 8

Number Of Ingredients 14

½ cup hazelnuts
1 ½ cups all-purpose flour
½ teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1 egg yolk
3 tablespoons iced water, or more as needed
1 tablespoon unsalted butter
½ cup minced shallot
1 ½ pounds chanterelle mushrooms, coarsely chopped
salt and ground black pepper to taste
1 (4 ounce) log goat cheese (chevre), softened
2 eggs
1 cup half-and-half
2 tablespoons minced Italian parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
  • Toast in the preheated oven until golden brown and fragrant, 10 to 15 minutes. Let cool.
  • Transfer hazelnuts to a food processor and pulse until finely ground. Add flour and salt; pulse to combine. Add butter pieces 1 at time, pulsing in between until mixture has a coarse, grainy texture. Add egg yolk and pulse once. Pour in iced water 1 tablespoon at a time, pulsing once or twice after each addition, until you can pinch the dough together. Do not over-process.
  • Turn dough out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate, at least 30 minutes or up to 1 day.
  • Melt butter in a large frying pan over medium-high heat. Saute shallot for 1 to 2 minutes. Add mushrooms and saute until tender and liquid has evaporated, 5 to 7 minutes. Remove from heat, season with salt and pepper, and let cool completely.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 10-inch tart pan with a removable base with parchment paper.
  • Remove dough from refrigerator and let sit for a few minutes. Roll out into 12-inch circle on a lightly floured work surface. Carefully place dough into the prepared tart pan. Roll a pin over the top of the dough to trim it. Gently crimp the dough rim along the fluted edge of the pan. Line the tart shell with a piece of aluminum foil and fill with pie weights or dried beans.
  • Bake in the preheated oven until set to the touch, 8 to 10 minutes. Remove the weights and foil; continue baking until shell is golden, about 5 minutes more. Transfer to a rack to let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place chevre cheese in a bowl and lightly beat with a wooden spoon until mostly smooth. Add eggs and beat to combine. Mix in half-and-half until smooth. Season with salt and pepper.
  • Pour cheese mixture into the pastry shell. Scatter the cooled mushrooms evenly on top, gently pressing them in. Sprinkle parsley on top.
  • Bake in the preheated oven until pastry edges are browned and filling is set, about 30 minutes. Transfer to a rack and let cool completely, at least 30 minutes.
  • Remove the pan sides and place tart on a serving plate. Serve at room temperature.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 27.5 g, Cholesterol 115.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 12.4 g, Sodium 289 mg, Sugar 2.2 g

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