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Recipe Name: Mushroom Tarts Bh&g Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 30

2 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Salt
3/4 Cup(s) Cold butter, or margarine
6 Tablespoon(s) Ice water, up to 7
3 Tablespoon(s) Butter, or margarine
1 Onion, finely chopped
1 Pound(s) Fresh mushrooms, chopped
1 Tablespoon(s) Lemon Juice
1 Cup(s) Whipping cream
1 Dash(s) Pepper
1 Tablespoon(s) Cornstarch
1 Tablespoon(s) Cold water
1/3 Cup(s) Shredded Swiss cheese
About 2 Ounces
Preheat oven to 400 degrees F. To make the pastry shells: In a medium
mixing bowl, stir together the flour and salt. Using a pastry blender,
cut in the butter or margarine until the pieces are the size of small
peas. Slowly add the ice water until the mixture is moist enough to
form a ball. On a floured surface, roll the dough to a 1/4-inch
thickness. Using a 3-inch-round cookie cutter, cut the dough into
circles. Re-roll scraps, if necessary. 4.[Turn a muffin pan upside
down -- this will become a 'form' to bake the tart shells on.] Place
the dough rounds over the bottoms (outsides) of 1 3/4-inch muffin
cups. Firmly press the dough around the cups. [They will bake this
way, and then when removed, they will be in a 'tart' shape and can be
filled.] 5.[Leaving muffin pans upside down] Bake in the 400 degree
oven for 10 to 12 minutes or until the shells are lightly browned.
Cool slightly, then remove from the pans. 6. To make the filling: In
a large skillet, melt 2 tablespoons of the butter or margarine. Add
the onion and cook until tender but not brown. Add the remaining
butter, the mushrooms and lemon juice. Cover and cook for 5 minutes
over medium heat. Drain, if necessary; set aside. 7. In a saucepan,
heat the whipping cream until it just starts to boil. Add the salt and
pepper. In a small bowl, stir together the cornstarch and water;
slowly stir the mixture into the hot cream. Cook and stir until the
cornstarch mixture is thickened. Stir in the mushroom mixture. Remove
from heat. Spoon the filling into the tart shells and sprinkle with
the cheese. 8. Place the tarts in a shallow baking pan. Broil 4 to 5
inches from the heat for 2 to 3 minutes or until the tarts are puffed
and the cheese melts. If you don't have a pastry blender, you can use
2 table knives to cut in the butter. Hold one knife in each hand and
draw the knives across from each other. If you wish, garnish the
tarts with sliced green olives. Save preparation time by making these
appetizers in steps, making the she1ls ahead of time and freezing
them. Then, just before serving time, make the filling. Per
appetizer: Calories 117, Fat 9 gm (sat Fat: 6 gm). MC_Busted (2.0C)
and edits added by Badams 2/98; BH&G: Salads & Appetizers (Community
Cookbook)-- book is at Tigard Library. Recipe by: BH&G: Salads &
Appetizers (Community Cookbook) Posted to MC-Recipe Digest by badams
<> on Feb 14, 1998

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