Mushroom Phyllo Tarts Recipes

MUSHROOM PHYLLO TARTLETS

Steps:

• Preheat oven to 350 degrees F
• In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
• Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
• Add wine and cook until wine is almost evaporated, stirring occasionally
• Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
• Increase heat to high and add cream, stirring well until mixture comes to a boil
• Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
• Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
• Bake for 5-8 minutes until heated through
• Serve warm

MUSHROOM TART

Steps:

• Preheat the oven to 400°F. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1-inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes.
• Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with 1 tablespoon of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
• In a large saucepan with a tight-fitting lid, heat the remaining tablespoon of oil. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
• Top the dough with the mushroom-spinach mixture. Scatter the onions and goat cheese on top. Bake until the cheese is lightly browned, about 15 minutes.