Friday, June 29, 2012

Cook: Mushroom tarts

Just the other day, I found this hand-written recipe for delightful mushroom tarts that my mother in law shared with me a while ago. I had to share the recipe with my deliciousLA readers! I hope you enjoy them as much as our families do! Warning - these mushroom tarts really rich and addictive.  :)

  • 1/2 lb butter
  • 1/2 lb cream cheese
  • 1/2 tsp salt
  • 1 3/4 c flour
  • 3 tbsp butter
  • 1/2 lb fresh mushrooms, chopped fine
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 1 tbsp sherry
  • 1 large onion, chopped fine
  • 1/8 tsp thyme
  • 1/8 tsp pepper
  • 1 tablespoon flour
  1. Prepare the dough: Blend ingredients as you would any other pastry (*if you have a pastry cutter, you can cut the butter and cream cheese into the flour). Chill 3-4 hours. Roll out dough to 1/8'' thick. Cut to small rounds and press into the un-greased nonstick pan - (we used mini-cupcake pan for these - if you do not have this pan, you can make little rounds and fold the dough in half with stuffing to make a turnover).  
  2. Prepare the filling: Melt Butter, saute onions slightly, add mushrooms and cook until tender. Add thyme, salt, and pepper. Blend in flour. Add sour cream and sherry. 
  3. Place filling (approx 1 tsp) into the prepared dough
  4. Bake at 400F for 15-20 min.  (These freeze well too. If frozen, bake for 20-25 min)

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