Caramelized Onion and Mushroom Tartlets |
|
 |
Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 4 |
|
The onions can be made ahead of time. Recipe is from Pillsbury. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
1 tablespoon olive oil |
1 large sweet onion, thinly sliced (about 3 cups) |
2 teaspoons fresh thyme, chopped (or 1 t dried thyme) |
1 tablespoon brown sugar, packed |
2 tablespoons white wine or 2 tablespoons chicken broth |
1 cup fresh mushrooms, chopped |
1/3 cup walnuts, chopped |
1/3 cup asiago cheese, shredded |
Directions:
1. Heat oven to 375 degrees F.
2. Unroll dough on work surface, pinch seams to seal.
3. Cut into 24 (2 inch) squares.
4. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
5. In 10-inch skillet, heat oil over medium heat.
6. Add onion and thyme, cooking 8-10 minutes, stirring frequently.
7. Reduce heat to medium-low, cook 6-9 minutes, stirring constantly, until onions are caramelized.
8. Stir in brown sugar and wine; cook 2-3 minutes, stirring constantly, until liquid is gone.
9. Stir in mushrooms.
10. Spoon about 1 T onion-mushroom mixture into each cup.
11. Top with walnuts and cheese.
12. Bake 12-15 minutes or until golden brown.
13. Remove tartlets from pan immediately.
14. Serve warm.
|
|