Mushroom Tartlets

Ingredients

• 2  loaves very thin white bread
• 1/4  cup dried porcini mushrooms
• 1/4  cup boiling water
• 2  tablespoons butter (no substitutes)
• 1  tablespoon minced shallot
• 3/4  pound white mushrooms, finely chopped
• 1  tablespoon cornstarch
• 1/4  cup heavy or whipping cream
• 1  tablespoon brandy
• 1/2  teaspoon salt
• 1/4  teaspoon freshly ground black pepper
• 1/2  cup diced plum tomato
• 1  tablespoon chopped fresh parsley
• 3  tablespoons butter (no substitutes), melted

Directions

1. Make Toast Cups: Heat oven to 350 degree F. Brush 2 dozen mini-muffin pan cups with some of the 3 tablespoons butter. With rolling pin, roll bread slices flat. Cut into 2-1/2-inch squares. Press into prepared pans. Bake 8 to 10 minutes or until golden. Repeat with remaining butter and bread.

2. Soak porcini in boiling water. Melt the 2 tablespoons butter in large saucepan over medium heat; add shallot and cook 2 minutes. Drain porcini; chop fine. Add to pan with white mushrooms; cook, stirring, 7 minutes. Whisk cornstarch into cream; stir into mushrooms. Add brandy, salt, and pepper; boil, stirring, 2 minutes. Stir in tomatoes and parsley.

3. Spoon filling by slightly rounded teaspoonfuls into Toast Cups. Makes 4 dozen.

Make-Ahead Tip: Prepare Toast Cups. Store in airtight containers up to 2 days.