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Mushroom-Garlic Cream Tartlets Recipe

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This recipe for Mushroom-Garlic Cream Tartlets, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindi Pickett
Added: Wednesday, May 7, 2008

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
c. whipping cream
c. grated Parmesan cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
2 tbsp. chopped fresh parsley

Directions:
Directions:
Heat oven to 350. 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 350 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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