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ShareMushroom Tartlets
Yield: 4 dozen
Bake: 8 mins 350°F
Cook: 35 mins
- 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.
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Prepare Toast Cups. Store in airtight containers up to 2 days.
Nutrition Facts
- Calories(kcal)35,
- Protein(gm)1,
- Carbohydrate(gm)5,
- Fat, total(gm)2,
- Cholesterol(mg)5,
- Saturated fat(gm)1,
- Sodium(mg)81,
- Percent Daily Values are based on a 2,000 calorie diet
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