Name: Mushroom Tarts
Yield: 4 servings
Ingredients: pastry; 1/2 cup shortening; 1 cup all purpose flour; 1/2 teaspoon salt; 1/2 cup cold riced potatoes; filling; 3 ounces can chopped mushrooms with liquid; 2 tablespoons unsalted butter; 2/3 cup heavy cream & the mushroom liquid; 1/2 teaspoon instant unsalted beef boullion; 1/2 teaspoon paprika; 1/4 teaspoon gound black pepper; Dash garlic salt; 1 teaspoon minced onion; 1/2 teaspoon steak sauce (A1); 1 egg yolk, slightly beaten; 2 tablespoons all purpose flour

Servings: 4 persons

pastry
1/2 cup shortening
1 cup all purpose flour
1/2 teaspoon salt
1/2 cup cold riced potatoes
filling
3 ounces can chopped mushrooms with liquid
2 tablespoons unsalted butter
2/3 cup heavy cream & the mushroom liquid
1/2 teaspoon instant unsalted beef boullion
1/2 teaspoon paprika
1/4 teaspoon gound black pepper
Dash garlic salt
1 teaspoon minced onion
1/2 teaspoon steak sauce (A1)
1 egg yolk, slightly beaten
2 tablespoons all purpose flour

1
["cut shortening into fllour & salt into medium bowl.
2
with fork mix in potato.
3
Put rounded teaspoons of the mixture in to each of 30 tiny tart tins.
4
Press down onto bottom & sides of tins.", "In a small sucepan on low heat cook mushrooms lightly in butter.
5
Blend in 2 tbsp. flour.
6
Stir in cream cream & seasonings
7
Cook until thickened, stirring.
8
Stir a small amount of mixture into egg yolk. You don't want the egg to cook.
9
Add it to the remainder of the filling.Cook a few minutes more.
10
Fill each mini tart evenly.
11
Bake at a 450 degree pre heated oven for 10 to 15 minutes until the edges are golden.
12
.
13
Remove from tins and serve warm."]

No nutritional information available.

No additional tips available.

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

Mushroom Tarts

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