Mushroom And Roasted Pepper Tarts Recipe

Name: Mushroom And Roasted Pepper Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 tablespoon Dijon mustard; 1 cup boiling water; 1/2 cup dried porcini mushrooms (about 1/2 ounce); 1 tablespoon canola oil; 2 tablespoons chopped shallots; 4 ounces cremini mushrooms, thinly sliced; 3 1/2 ounces shiitake mushroom caps, thinly sliced; 1 garlic clove, minced; 2 tablespoons Madeira wine; 1 teaspoon chopped fresh thyme; 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon fresh lemon juice; 1 teaspoon freshly ground black pepper; 3/4 teaspoon kosher salt; 3 tablespoons grated Parmigiano-Reggiano cheese, divided; 1/2 cup 2% reduced-fat evaporated milk; 2 tablespoons half-and-half; 1 large egg; 1 large egg white; 1/3 cup chopped bottled roasted red bell peppers; 2 tablespoons finely chopped fresh chives

Servings: persons

Cooking spray
1 tablespoon Dijon mustard
1 cup boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 tablespoon canola oil
2 tablespoons chopped shallots
4 ounces cremini mushrooms, thinly sliced
3 1/2 ounces shiitake mushroom caps, thinly sliced
1 garlic clove, minced
2 tablespoons Madeira wine
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
3 tablespoons grated Parmigiano-Reggiano cheese, divided
1/2 cup 2% reduced-fat evaporated milk
2 tablespoons half-and-half
1 large egg
1 large egg white
1/3 cup chopped bottled roasted red bell peppers
2 tablespoons finely chopped fresh chives

1
Preheat oven to 400u00b0.
2
Divide Chive Piecrust dough into 5 equal portions. Place each portion between two sheets of plastic wrap; roll into a 6-inch circle. Remove top sheet of plastic wrap. Place each dough circle, plastic wrap side up, into a 4-inch round tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottoms of dough with foil; top with pie weights or dried beans. Bake at 400u00b0 for 25 minutes or until lightly browned. Cool on a wire rack 15 minutes; remove weights and foil. Brush crusts with mustard.
3
Reduce oven temperature to 375u00b0.
4
Combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand 20 minutes. Strain mixture through a sieve over a bowl, reserving mushrooms and 1/4 cup liquid. Finely chop mushrooms.
5
Heat oil in a large skillet over medium heat. Add shallots; cook 1 minute. Add cremini and shiitake mushrooms; cook 8 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Stir in porcini mushrooms, wine, and thyme; cook 1 minute. Add reserved 1/4 cup soaking liquid, scraping pan to loosen browned bits. Reduce heat; cook 3 minutes. Stir in parsley, juice, pepper, and salt.
6
Divide mushroom mixture evenly among prepared crusts. Combine 2 tablespoons cheese and next 4 ingredients (through egg white), stirring with a whisk; divide mixture evenly among tarts. Sprinkle tops evenly with bell peppers and remaining cheese. Place tarts on a baking sheet. Bake at 375u00b0 for 35 minutes or until set. Cool on a wire rack 10 minutes. Sprinkle with chives.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cooking spray, 1 tablespoon Dijon mustard, 1 cup boiling water, 1/2 cup dried porcini mushrooms (about 1/2 ounce), and more.

Yes, Mushroom And Roasted Pepper Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom And Roasted Pepper Tarts

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