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Mushroom - Garlic Cream Tartlets Recipe

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

Dan Taylor & Julie Schultz
Added: Tuesday, July 28, 2009


2 T. butter or margarine
1 T. all-purpose flour
1 T. finely chopped onion
2 cloves garlic, finely chopped
1/2 c. whipping cream
1/4 c. grated Parmesan cheese
1 can refrigerated crescent rolls
2 T. chopped fresh parsley
8 oz. fresh mushrooms, finely chopped

Heat oven to 350F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.

If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.

Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.

Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.




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