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1
Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
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2
Prepare the pie crust mix according to package instructions.
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3
Evenly divide the dough into 10 pieces.
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4
Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust.
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5
Refrigerate while preparing the filling.
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6
Heat the canola oil in a large skillet over medium heat.
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7
Add the mushrooms, garlic, thyme and onions.
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8
Season with salt and pepper.
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9
Saute until the mushrooms are golden.
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10
Set aside 10 mushroom slices to garnish the top of the tarts.
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11
Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
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12
Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment.
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13
Pulse to coarsely chop.
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14
Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
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15
Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin.
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16
Top each with a reserved mushroom slice.
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17
Bake until the crust is golden, 20 to 25 minutes.
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18
Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts.
