Mushroom Walnut Tarts (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A wonderful sounding recipe from Sandra Lee - one of her money saving recipes. You could easily sub veggie broth for the beef broth to keep this vegetarian. She says this recipes costs $4.06 to make. If you are serving with other appetizers on a buffet, I would count 1 per person but she says this recipe serves 4 (which is kind of weird to me). Ingredients:
0.5 (11 ounce) package pie crust mix |
1 tablespoon canola oil |
1 medium diced onion |
2 teaspoons minced garlic |
1 (8 ounce) package sliced mushrooms |
2 teaspoons chopped fresh thyme |
1/4 cup chopped walnuts |
1/4 cup breadcrumbs |
1 (14 ounce) can beef broth (may sub veggie broth) |
kosher salt, to taste |
black pepper, to taste |
Directions:
1. Preheat oven 375 F degrees. Prepare piecrust mix according to package instructions. Divide between 10 cups of a muffin tin, pressing in bottom and up sides in an even layer. Refrigerate while preparing the filling.
2. Heat canola oil in a large skillet over medium-high heat. Add onion, garlic, sliced mushrooms, thyme. Season with salt and pepper to taste. Saute until mushrooms are golden. Set aside 10 mushroom slices to top tarts. (Set aside 1/3 cup mushrooms and onions for Round 2 Recipe: Beef and mushroom soup).
3. Add remaining sauteed mushrooms and onions with walnuts into bowl of food processor fitted with a blade attachment. Pulse to coarsely chop. Add bread crumbs and 1/4 cup beef broth. (Reserve remaining beef broth for Round 2 Recipe: Beef and mushroom soup).
4. Spoon mushroom and walnut mixture into piecrust-lined muffin tins. Top each with a sliced mushroom. Bake in over for 20-25 minutes, or until crust is golden. Remove from oven and cool in pan before carefully removing tarts.
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