Imperial Mushroom Tarts Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Mushrooms | 1/2 Pound, finely chopped | |
| 2 shallots or green onions, finely chopped | ||
| All purpose flour | 1 Teaspoon | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 teaspoon dried chervil leaves, crumbled | ||
| Ground nutmeg | 1/8 Teaspoon | |
| 16 to 18 baked Appetizer Pastry Tart Shells or Petite Toast Cups | ||
| 4 to 6 stuffed green olives, sliced | ||
Directions
In a medium skillet, melt butter or margarine.
Add chopped mushrooms and onions.
Stirring occasionally, cook over medium heat for 3 minutes until vegetables are crisp-tender.
Stir in flour until bubbly.
Stir in cream, salt, pepper, chervil and nutmeg.
Cook and stir over medium heat about 10 minutes until slightly thickened.
Preheat oven to 375°F (190°C).
Spoon mushroom mixture into baked tart shells or toast cups.
Bake for 5 to 8 minutes in preheated oven until warmed through.
Garnish with olive slices.
Add chopped mushrooms and onions.
Stirring occasionally, cook over medium heat for 3 minutes until vegetables are crisp-tender.
Stir in flour until bubbly.
Stir in cream, salt, pepper, chervil and nutmeg.
Cook and stir over medium heat about 10 minutes until slightly thickened.
Preheat oven to 375°F (190°C).
Spoon mushroom mixture into baked tart shells or toast cups.
Bake for 5 to 8 minutes in preheated oven until warmed through.
Garnish with olive slices.
Chef
