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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Mushroom-Garlic Cream Tartlets Recipe

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This recipe for Mushroom-Garlic Cream Tartlets is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. butter
1 (8oz) pkg. fresh mushrooms, finely chopped
1 tbsp. All Purpose or Unbleached Flour
1 tbsp. finely chopped onion
2 garlic cloves, minced
½ c. whipping cream
¼ c. grated Parmesan cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
2 tbsp. chopped fresh parsley
Directions:
Directions:
Heat oven to 350º. Melt butter in large skillet over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or until vegetables are tender, stirring frequently. Add cream and cheese; mix well. Cook 2 to 3 minutes or until most of liquid has evaporated, stirring frequently.

Unroll dough into 4 large rectangles; firmly press perforations to seal. Cut each rectangle into 6 squares (total of 24). (You may have left over mushroom mixture that you could use on more rolls.) Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup. Spoon 1 heaping teaspoon mushroom mixture into each cup.

Bake at 350º F for 9-12 minutes or until golden brown. Sprinkle with parsley. Cool 5 min. Remove tartlets from pan. Serve warm. Store in refrigerator.
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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