Mushroom tartlets - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry (recipe follows) | ||
| ¼ | cup | Chopped dried tomatoes |
| ¼ | cup | Dry white wine |
| ¼ | teaspoon | Dried basil |
| 1 | tablespoon | Olive oil |
| ½ | cup | Coarsely chopped red onion |
| ½ | pounds | (about 3 C) sliced fresh mushrooms |
| 2 | teaspoons | All-purpose flour |
Directions
1. Heat oven to 425'F. Prepare Pastry; divide into 9 pieces. Press each piece into bottom and 1 inch up side of 2½-inch muffin-pan cup. Pierce pastry all over with tines of fork. Bake 8 to 10 minutes or until golden.
2. In cup or small bowl, combine tomatoes, wine, and basil. Let stand at least 15 minutes.
3. In large, nonstick skillet, heat oil over md heat. Add onion and saute until browned.
4. Add mushrooms, cover and cook, stirring occasionally, until mushrooms collapse and give up their liquid. Stir in flour until well blended. Stir in tomato mixture and heat to boiling, stirring occasionally, until tomatoes are tender and most of liquid evaporates.
5. Transfer mixture to food processor fitted with chopping blade.
Pulse until well chopped but not pureed. Spoon about 2 T mixture into each tart shell. Serve warm or reheat in 350'F. oven for 5 minutes to serve hot.
Pastry: In medium-size bowl, combine 1 ¼ C unsifted all-purpose flour and ¼ t salt. With pastry blender or 2 knives, cut in ½ C vegetable shortening until mixture resembles coarse crumbs. Sprinkle 2 to 3 T cold water over flour mixture and mix lightly with fork.
(Add water only until pastry holds together when lightly pressed.) Country Living/Oct/93 Scanned & fixed by DP & GG