"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mushroom Tarts Recipe

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This recipe for Mushroom Tarts, by , is from The Amato Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Gallo
Added: Thursday, June 5, 2008


4 Tbl. butter
3 Tbl. shallots, chopped
1 1/2 lb. mushrooms, finely chopped
2 Tbl. flour
1 cup heavy cream
1/2 tsp. salt
1/8 tsp. cayenne
1 Tbl. parsley, chopped
1 1/2 tsp. lemon juice
2 Tbl. Parmesan cheese, grated

Fresh bakery bread

Melt butter and saute shallots. Add mushrooms. Cook 10-15 minutes. Remove from heat. Sprinkle with flour. Add cream and bring to boil, stirring constantly. Simmer 10-15 minutes. Stir in seasoning and herbs. Add lemon juice. Cool.

Meanwhile, melt 4 Tbl. butter and brush 2 mini muffin tins. Cut 24 slices fresh bakery bread with cutter and fit into tins. Bake 400 for 10 minutes.

Fill tarts with mushroom mix. Sprinkle with cheese and bake 350 for 15 minutes or until very hot.

Personal Notes:
Personal Notes:
Tart shells and filling can be frozen separately until ready to use.




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