|3 tablespoons||Butter; melted (no substitutions)|
|2||Loaves very thin white bread|
|¼ cup||Dried porcini mushrooms|
|¼ cup||Boiling water|
|2 tablespoons||Butter; (no substitutions)|
|1 tablespoon||Minced shallot|
|¾ pounds||White mushrooms; finely chopped|
|¼ cup||Heavy or whipping cream|
|¼ teaspoon||Freshly ground pepper|
|½ cup||Diced plum tomato|
|1 tablespoon||Chopped fresh parsley|
1. Make toast cups: Heat oven to 350oF. Brush 2 dozen mini-muffin pan cups with some of the butter. With rolling pin, roll bread slices flat. Cut into 2½-inch squares. Press into prepared pans. Bake 8 to 10 minutes, until golden. Repeat with remaining butter and bread. (Can be made ahead. Store in airtight containers up to 2 days.) 2. Soak porcini in boiling water. Melt butter in large saucepan over medium heat; add shallot and cook 2 minutes. Drain porcini; chop fine. Add to pan with white mushrooms; cook, stirring, 7 minutes. Whisk cornstarch into cream; stir into mushrooms. Add brandy, salt and pepper; boil, stirring, 2 minutes. Stir in tomatoes and parsley.
3. Spoon filling by slightly rounded teaspoonfuls into toast cups. (Can be made ahead. Let stand 1 hour. Reheat in 400oF. oven 5 minutes.) Makes 4 dozen.
Nutrition facts per tartlet: 35 calories, 2 g total fat (1 g saturated fat), 5 mg cholesterol, 81 mg sodium, 5 g carbohydrates, 1 g protein.
Nutritional daily goals: 2,000 (2,500 for men) calories, 60 g fat or less (70 g or less for men), 20 g saturated fat or less (23 g or less for men), 300 mg cholesterol or less, 2,400 mg sodium or less, 250 g carbohydrates or more, 55 g to 90 g protein.
Formatted from Ladies Home Journal by Miriam Podcameni Posvolsky NOTES : Two kinds of mushrooms make a filling with great flavor. Prep time: 1 hour Baking time: 8 to 10 minutes per batch Degree of difficulty: Moderate
Recipe by: LHJ Dec 1997
Posted to TNT Recipes Digest, Vol 01, Nr 908 by Leon & Miriam Posvolsky <miriamp@...> on Jan 02, 1998
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