CREAMY MUSHROOM TARTLETS
Discover stunning, cheesy mushroom tartlets that will make you look like a chef. One taste of these Creamy Mushroom Tartlets will have them saying 'yum!'
Provided by My Food and Family
Categories Appetizers & Snacks
Time 27m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
- Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
- Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 3 g, Protein 3 g
MUSHROOM TARTLETS
Steps:
- Preheat oven to 400°F.
- In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms are caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
- Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24 - 36.
- Bake the tartlets until they're golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh thyme or parsley, if desired.
Nutrition Facts : Calories 138 kcal, Carbohydrate 8 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MUSHROOM TART
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.
PUFF PASTRY MUSHROOM TART
This puff pastry mushroom tart is an amazing quick snack and perfect for entertaining. It's quick to make and packed with flavor. It's made with puff pastry, sautéed mushrooms seasoned with garlic, balsamic, and thyme, sweet shallots, and flavorful Gruyere cheese.
Provided by Aleksandra
Categories Appetizer
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Cut the button mushrooms into 1/4-1/3 inch (5-7mm) slices. Chanterelle mushrooms: leave small mushrooms whole, cut medium mushrooms into 2 parts, and large mushrooms into 3-4 parts. Don't cut the mushroom too thinly.
- Cut the shallot into slices, finely chop the garlic.
- Heat butter in a large frying pan over medium-low heat. When hot add the onions and thyme, cook for a couple of minutes, until the onion is soft. Add the garlic and cook for 30 seconds, stirring.
- Transfer the onions with garlic to a plate.
- Add oil to the pan and increase the heat to the highest setting. Add mushrooms in an even layer, starting with button mushrooms (chanterelle mushrooms should be on top of button mushrooms). Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated. Don't stir the mushrooms for about a minute when almost all liquid is evaporated, letting the mushrooms brown a little.
- Add the onions with garlic back to the pan, stir with the mushrooms. Season the mushrooms and onions with salt and pepper. Transfer to a plate and leave to cool slightly.
- Take the puff pastry out of the fridge. With a tip of a sharp knife, score through the top layers of the puff pastry by running the knife along all four sides of the dough (leaving about 1-inch / 2.5 cm border). Do not cut all the way through the dough. Transfer the pastry, along with the parchment paper that comes with it to a baking sheet. Prick the dough (but not the borders) with a fork.
- Sprinkle the cheese in an even layer over the dough.
- Top with cooled mushrooms and onions.
- Brush the edges of the tart with beaten egg. Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.
- Bake the tart for about 20-25 minutes or until golden.
- Enjoy!
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
WILD MUSHROOM TART
This tart combines wild mushrooms in a DIY tart crust.
Categories Milk/Cream Egg Mushroom Bake Vegetarian Fall Gourmet
Yield Makes 8 first-course or 6 main-course servings
Number Of Ingredients 15
Steps:
- Make shell:
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into tart pan, trimming excess dough. Chill until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.
- Cool completely in pan on a rack, about 15 minutes.
- Make filling while shell bakes:
- Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.
- Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.
- Fill and bake tart:
- Reduce oven temperature to 325°F.
- Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.
- Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.
PARMESAN MUSHROOM TARTLETS
My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they're best warm from the oven with a sprinkling of green onion.-Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.
Nutrition Facts :
MUSHROOM TARTS
My grandma made these every year for Christmas. The shells can be made ahead and frozen. No need to defrost the shells, just fill and bake.
Provided by Cherry Tart
Categories Vegetable
Time 40m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 13
Steps:
- Butter the inside of mini muffin tins.
- Cut each slice of bread with the top of a drinking glass.
- Press bread into mini muffin tins.
- Bake at 400F for 10 minutes
- Melt 3 tbsp butter in a deep frying pan.
- Add shallots. Cook for a few minutes, until transparent.
- Add mushrooms. Cook and stir for several minutes until moisture evaporates.
- Remove from heat.
- Mix in flour.
- Stir in cream.
- Bring to a boil, then simmer until thickened.
- Add salt, cayenne, lemon, parsley and chives.
- Let cool.
- Fill shells with the mixture.
- Sprinkle each tart with parmesan cheese.
- Bake at 350F for 10 minutes.
- Serve warm.
MUSHROOM TART
Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h10m
Number Of Ingredients 9
Steps:
- Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
- Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
- Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
- Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
- Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.
Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium
MEATLESS MUSHROOM TART
This is a wonderful, savory, quiche-like pie that I use as a brunch entree and also as a vegetarian main dish to supplement my traditional Thanksgiving dinner for family and friends. It could also be altered for use as an appetizer if made using mini-tart pan. It always gets rave reviews!
Provided by Stephanie V
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h27m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
- Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
- Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
- Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
- Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
- Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
- Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 38 g, Cholesterol 68 mg, Fat 37.9 g, Fiber 3.3 g, Protein 10 g, SaturatedFat 15 g, Sodium 273.6 mg, Sugar 4.6 g
More about "creamy mushroom tarts recipes"
WILD MUSHROOM TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (5)Total Time 50 minsServings 12Calories 235 per serving
- Place the rectangle on a parchment-lined baking sheet., Brush the outside inch of the rectangle with water and place the strips on top to make a border.
MUSHROOM GALETTE RECIPE (SAVORY MUSHROOM TART)
From monpetitfour.com
SAVORY MUSHROOM TARTLETS - GARLIC & ZEST
From garlicandzest.com
CREAMY MUSHROOM TARTLETS | EASY APPETIZER - MINISTRY …
From ministryofcurry.com
CREAMY MUSHROOM TARTS - WITH PUFF PASTRY - FOODLE CLUB
From foodleclub.com
CREAMY MUSHROOM AND THYME TART | EAT. LIVE. TRAVEL. WRITE.
From eatlivetravelwrite.com
CREAMY MUSHROOM TART - MUSHROOMS CANADA
From mushrooms.ca
OUR 25 MOST SAVED RECIPES OF 2023—BEST RECIPES FROM 2023
From food52.com
MUSHROOM TART RECIPE - WILD MUSHROOM TART | HANK SHAW
From honest-food.net
MUSHROOM TART WITH PUFF PASTRY - A BAKING JOURNEY
From abakingjourney.com
CREAMY MUSHROOM AND THYME TART - SPICES IN MY DNA
From spicesinmydna.com
MUSHROOM TART - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
GARLIC MUSHROOM & SPINACH PUFF PASTRY TART | TINNED TOMATOES
From tinnedtomatoes.com
ONE HANDED BAKER - CREAMY MUSHROOM TARTS - YOUTUBE
From youtube.com
STRAWBERRY CREAM CHEESE TART RECIPE - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love