Dec.10Mushroom Garlic Cream Tartlets
This is a fantastic appetizer recipe that I tried out and tweaked a little.
I have to tell you…After I cooked these it was kind of scary…scary because I couldn’t stop eating them. More, more, more my little tastebuds shouted! I had to put up a fight. So, when preparing these make sure you have someone in the kitchen with you – more so when they are fresh out of the oven and cooling. I say this because there is a possibility that if left unattended with these little beauties you would eat them all before they ever make it out to your guests. You think I am kidding, but I am not – whatever you do don’t trust yourself alone with them! Enjoy… and uh try to save some for the guests, will ya?
Mushroom Garlic Cream Tartlets
- 2 tablespoons butter
- 1 (8 oz.) pkg. fresh mushrooms, finely chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon finely chopped onion
- 2 garlic cloves, minced
- ½ cup whipping cream
- ¼ cup combined grated Parmesan and Asiago cheese
- 1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls
- 2 tablespoons chopped fresh parsley, for garnish
- Mini-muffin pan (makes 24)
Preheat oven to 350°F. 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 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. 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. (That part took me awhile, but it was worth it.) Spoon 1 heaping teaspoon of the mushroom mixture into each cup. Listen up: I had quite a bit extra after my first time filling the cups. I just went around and topped them all off until the mixture was just about gone.
Bake at 350°F for 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Store in refrigerator.
(click on images to enlarge)
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Methane Meter says:
Download or print recipe here:
Mushroom Garlic Cream Tartlets Recipe (PDF 18.9 kb)
This entry was posted on Sunday, December 10th, 2006 at 3:55 pm and is filed under Appetizer, Holidays. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Paula was nice enough to heat up a couple of these delectable treats for me this evening (I am eating them as I am writing). They are absolutely amazing; creamy, mushroomy goodness. A must have for holiday parties.
Sorry about the confusion, but my comment went under your Flank Steak recipe…I basically said that I can’t wait to sample these little beauties, and that Christmas Day can’t come fast enough. Being it’s only the two of us in the kitchen on that day, I truly hope we can save a few for your father…oh, well.
Dear Chef it Up Yo:
I’ve been hearing amazing things about these tarts! Can’t wait to try them! I hear they freeze well, is that correct? I guess I need to run out and buy a mini-meat muffin tin now. : )
Pretty leaf dishes….where did you get these? Very different, and would look good with my yellow and orange pepper dishes.
I’m a mere couple of hours away from making these little lovelies! I can hardly wait!!!
Hi guys! Big Papi and I ate 21 of these in one sitting! He lost his mind over them! I popped two of the three remaining tartletts in my mouth straight from the fridge last night and they were even fantastic cold!
One note: I bought the wrong Asiago. Mine was fresh and young, so quite soft and creamy. You will want an older, harder Asiago. Not only was it impossible to grate, I had to season the mushroom mixture with salt and pepper before putting in the shells as it was missing something, which was clearly the punch from an aged Asiago. Otherwise: yummmmmmmmmmmmmmmmmmmmmmmm!!!!!!
Oh, darlin’. These were a hit at two holiday parties (I doubled the batch)….Yummy deliciousness, easy to make and transport.
Thanks Susie! Glad you liked them.