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Mushroom Tartlets


Yield: 4 dozen Prep 25 mins Bake 350°F 8 mins Cook 35 mins

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

Make Toast Cups::

1. 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.

Nutrition Facts

  • cal.(kcal)35,
  • Fat, total(g)2,
  • chol.(mg)5,
  • sat. fat(g)1,
  • carb.(g)5,
  • pro.(g)1,
  • sodium(mg)81,
  • Percent Daily Values are based on a 2,000 calorie diet