Ingredients
-
1
-
1/4
-
1
-
1/2
-
2
-
1/4
-
5
-
1
-
2
-
-
-
-
-
-
Directions
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 , so good used oyster mushrooms and sherry cooking wine I also had an Italian blend shredded cheese , I must admit that I was a little leery of the mushroom soup ingredient in this recipe I am by far not an ingredient snob, but canned soups usually don’t have a place in such an elegant little finger food Here, it works It works well I made one pan of these for an appetizer / finger food party and used the remaining crust and filling to prepare 2 small custard dish sized tarts Hubby snacked on one tart straight from the oven and raved The mini bites were perfect on the buffet at our party I will be making this recipe again It is really a gem
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Steps
|
1
Done
|
Mix the Egg, Onion, Soup, Cheese, Parsley and Milk (or Sherry). |
|
2
Done
|
Cook the Bacon Until Crisp. |
|
3
Done
|
Crumble Bacon and Add to Soup Mixture. |
|
4
Done
|
Cook Mushrooms in Bacon Fat Until Limp. |
|
5
Done
|
Add Mushrooms to Mixture. |
|
6
Done
|
on a Lightly Floured Board, Roll Out the Pie Pastry. |
|
7
Done
|
Cut Out Circles Using 1&1/2" Cookie Cutter or Top of Glass. |
|
8
Done
|
Grease Mini Muffin Pan and Line Each Muffin Tin With Pastry, Pressing to Fit. |
|
9
Done
|
Spoon Mixture Into Each Tart. |
|
10
Done
|
Bake Uncovered at 400 Degrees For 15-20 Minutes or Until Edges of Pastry Are Lightly Brown. |
|
11
Done
|
***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. |
|
12
Done
|
Put the Other Pie Crust Into a Greased Pie Dish and Pour the Rest of Mixture Into It. |
|
13
Done
|
Bake Uncovered at 375 Degrees Until Edges of Pastry Are Light Brown. |
