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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Elegance made easy! If your party-planning philosophy is that cooks should also enjoy themselves, then this rich, simple, no-fuss Hors D'Oeuvre is for you. Designed to be prepared in advance, they are perfect even when frozen & reheated. You can also substitute onions for the mushrooms! Ingredients:
2 cups all-purpose flour |
1/2 teaspoon salt |
1 cup cold butter, diced |
1 cup cream cheese, diced |
2 tablespoons butter |
8 ounces fresh mushrooms, chopped |
8 ounces wild mushrooms, chopped |
2 cloves garlic, minced |
1 cup whipping cream |
1 tablespoon lemon juice |
1/4 cup chopped green onion |
1/4 cup chopped parsley |
salt & freshly ground black pepper |
Directions:
1. PASTRY: Place flour& salt in food processor and scatter butter& cheese over top; pulse together with on-off motion.
2. Remove from processor, form into a ball& chill for 30 minutes.
3. Pinch 1 inch balls from the pastry& pat (NOT rolled as this pastry is very rich) into small tart or muffin tins- or foil tart tins.
4. Chill until needed.
5. Preheat oven to 400F.
6. Heat butter in skillet; add mushrooms& saute for 5 minutes or until juices disappear.
7. Add garlic& cream& bring to a boil; add lemon juice, green onion, parsley& seasonings.
8. Spoon into pastry cases.
9. Bake for 15- 20 minutes or until pastry is edged with gold& mushroom filling is hot.
10. Turn out of tins& cool for 10 minutes.
11. These may be frozen on cookie sheets, placed in freezer containers& reheated from frozen state at 350F for 15 minutes or until filling is hot.
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