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Savory Mushroom Tartlets Recipe

About these robust morsels, my husband likes to say, "I bet you can't eat just one— they're that good!" And he's right. Folks always come back for more.

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Savory Mushroom Tartlets Recipe

Prep: 35 min. Bake: 25 min.

Yield: 16 Servings

35 25 60

Ingredients

48 thin slices white bread, cut into 3-inch rounds
1/2 cup butter, softened, divided
3 tablespoons finely chopped green onions
1/2 pound fresh mushrooms, finely chopped
2 tablespoons all-purpose flour
1 cup heavy whipping cream
2 tablespoons minced chives
1 tablespoon minced fresh parsley
1/2 teaspoon lemon juice
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons Parmesan cheese, optional

Directions

Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly.
Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned. Yield: 4 dozen.

Nutritional Facts 1 serving (3 each) equals 309 calories, 14 g fat (7 g saturated fat), 36 mg cholesterol, 542 mg sodium, 39 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Savory Mushroom Tartlets in Country Woman Christmas Annual 1999, p23

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia