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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 48 |
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My friend Christine brought these to a Party at my house and she graciously shared the recipe with me. I served them the next week at a dinner party and had rave reviews. They freeze very well. Ingredients:
1 1/2 lbs mushrooms |
1 tablespoon butter |
1/2 cup onion, minced |
2 garlic cloves, minced |
2 teaspoons fresh thyme, chopped |
1 pinch salt and pepper |
1 1/2 cups whipping cream |
2 large eggs |
1 cup asiago cheese, grated |
48 miniature tart shells |
Directions:
1. Chop mushrooms in a food processor until finely minced.
2. In a large saute pan over medium heat melt butter add mushrooms and onions.Cook stirring often until mushrooms are soft and all the liquid has evaporated.
3. Stir in garlic and thyme and cook 1 minute longer.
4. Remove from heat and season to taste. allow to cool.
5. Preheat oven to 375.
6. Whisk eggs and cream together and add to cooled mushroom mixture.
7. Spoon mushroom filling into tart shells and top with Asiago cheese.
8. Bake for 12 to 15 minutes, until pastry is browned and filling puffs up a little.
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