The best delicious Mushroom Tarts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mushroom Tarts recipe today!
Hello my friends, this Mushroom Tarts recipe will not disappoint, I promise! Made with simple ingredients, our Mushroom Tarts is amazingly delicious, and addictive, everyone will be asking for more Mushroom Tarts.
What Makes This Mushroom Tarts Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mushroom Tarts.
Ready to make this Mushroom Tarts Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Pastry for 2-crust pie 6 oz Mushrooms, sliced
3 Eggs 1 c Cream, heavy
2 tb Shallots; finely chopped 1/2 ts Salt
3 tb Wine, dry white 1/8 ts Pepper
1 tb Chives; chopped 1/8 ts Nutmeg, ground
Prepare pastry and roll out, half at a time. Cut into 4-inch circles
and line tart pans or large muffin cups. Beat eggs in mixing bowl
and brush a small amount of the beaten eggs over the inside of the
tart shells; reserve remaining eggs for filling mixture.
Combine shallots, wine, and chives in small saucepan. Bring to a
boil, reduce heat, and simmer 2 minutes. Cool. Drain liquid from
mushrooms into 2 cup measure (there should be about 1/2 cup). Add
heavy cream to make 1-1/2 cups; if necessary, add milk to complete
the 1-1/2 cups. Add cream mixture to beaten eggs with salt, pepper,
and nutmeg; beat until well blended. Stir in shallot mixture. Divide
drained mushrooms among tart shells. Add about 1/4 cup of egg-cream
mixture to each. Place on baking sheet and bake at 400 degrees for 15
to 20 minutes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman.
Yields
12 tarts
Leave a Reply