Mushroom tartlets

Yield: 1 Servings

Measure Ingredient
\N \N Toast cups
3 tablespoons Butter; melted (no substitutions)
2 \N 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
1 tablespoon Cornstarch
¼ cup Heavy or whipping cream
1 tablespoon Brandy
½ teaspoon Salt
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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