Ingredients
-
1 1/2
-
1
-
1/2
-
2
-
2
-
1
-
1 1/2
-
2
-
1
-
48
-
-
-
-
-
Directions
Mushroom Asiago Tarts, 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 , Was about to post this recipe then found it here This recipe comes from the cookbook Anna & Michael Olsen Cook at Home Exact same ingredients(except they call for 2lbs of mushrooms) and directions They have wonderful flavour & presentation for any special event May be baked in advance, chilled & reheated in a 325F oven for 12min Michael puts in the book that you can also had a few drops of truffle oil in the mushroom mix prior to filling the tarts He says the scent as the bake will drive everyone crazy!
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Steps
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1
Done
|
Chop Mushrooms in a Food Processor Until Finely Minced. |
|
2
Done
|
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. |
|
3
Done
|
Stir in Garlic and Thyme and Cook 1 Minute Longer. |
|
4
Done
|
Remove from Heat and Season to Taste. Allow to Cool. |
|
5
Done
|
Preheat Oven to 375. |
|
6
Done
|
Whisk Eggs and Cream Together and Add to Cooled Mushroom Mixture. |
|
7
Done
|
Spoon Mushroom Filling Into Tart Shells and Top With Asiago Cheese. |
|
8
Done
|
Bake For 12 to 15 Minutes, Until Pastry Is Browned and Filling Puffs Up a Little. |
