Ingredients
-
0.5
-
1
-
1
-
2
-
1
-
2
-
1/4
-
1/4
-
1
-
-
-
-
-
-
Directions
Mushroom Walnut Tarts (Sandra Lee), A wonderful sounding recipe from Sandra Lee – one of her money saving recipes You could easily sub veggie broth for the beef broth to keep this vegetarian She says this recipes costs $4 06 to make If you are serving with other appetizers on a buffet, I would count 1 per person but she says this recipe serves 4 (which is kind of weird to me) , A wonderful sounding recipe from Sandra Lee – one of her money saving recipes You could easily sub veggie broth for the beef broth to keep this vegetarian She says this recipes costs $4 06 to make If you are serving with other appetizers on a buffet, I would count 1 per person but she says this recipe serves 4 (which is kind of weird to me)
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Steps
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1
Done
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Preheat Oven 375 F Degrees. Prepare Piecrust Mix According to Package Instructions. Divide Between 10 Cups of a Muffin Tin, Pressing in Bottom and Up Sides in an Even Layer. Refrigerate While Preparing the Filling. |
|
2
Done
|
Heat Canola Oil in a Large Skillet Over Medium-High Heat. Add Onion, Garlic, Sliced Mushrooms, Thyme. Season With Salt and Pepper to Taste. Saute Until Mushrooms Are Golden. Set Aside 10 Mushroom Slices to Top Tarts. (set Aside 1/3 Cup Mushrooms and Onions For Round 2 Recipe: Beef and Mushroom Soup). |
|
3
Done
|
Add Remaining Sauteed Mushrooms and Onions With Walnuts Into Bowl of Food Processor Fitted With a Blade Attachment. Pulse to Coarsely Chop. Add Bread Crumbs and Cup Beef Broth. (reserve Remaining Beef Broth For Round 2 Recipe: Beef and Mushroom Soup). |
|
4
Done
|
Spoon Mushroom and Walnut Mixture Into Piecrust-Lined Muffin Tins. Top Each With a Sliced Mushroom. Bake in Over For 20-25 Minutes, or Until Crust Is Golden. Remove from Oven and Cool in Pan Before Carefully Removing Tarts. |
