Tweet
Mushroom Tarts
1 T butter
1 c fresh chopped mushrooms
1 T chopped green onion
2 T flour
¼ t salt
2/3 c half and half cream
18 frozen mini-tart shells, thawed
Melt butter in medium saucepan. Add mushrooms and green onion. Cook for 5 – 10 min, stirring often, til mushrooms are golden. Add flour and salt. Mix well. Add half and half. Heat and stir til boiling and thickened. Cool. Makes generous 1 c filling. Place unfilled tart shells on ungreased baking sheet. Bake in 400 oven for 10 – 13 min til lightly browned. Cool. Divide mushroom mix evenly among tart shells. Bake for about 5 min til hot. Remove tarts from foil cups. Makes 18 tarts.
1 T butter
1 c fresh chopped mushrooms
1 T chopped green onion
2 T flour
¼ t salt
2/3 c half and half cream
18 frozen mini-tart shells, thawed
Melt butter in medium saucepan. Add mushrooms and green onion. Cook for 5 – 10 min, stirring often, til mushrooms are golden. Add flour and salt. Mix well. Add half and half. Heat and stir til boiling and thickened. Cool. Makes generous 1 c filling. Place unfilled tart shells on ungreased baking sheet. Bake in 400 oven for 10 – 13 min til lightly browned. Cool. Divide mushroom mix evenly among tart shells. Bake for about 5 min til hot. Remove tarts from foil cups. Makes 18 tarts.
