Mushroom Walnut Tarts (Sandra Lee) Recipe

Name: Mushroom Walnut Tarts (Sandra Lee)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 (11 ounce) package pie crust mix; 1 tablespoon canola oil; 1 medium diced onion; 2 teaspoons minced garlic; 1 (8 ounce) package sliced mushrooms; 2 teaspoons chopped fresh thyme; ¼ cup chopped walnuts; ¼ cup breadcrumbs; 1 (14 ounce) can beef broth (may sub veggie broth); kosher salt, to taste; black pepper, to taste

Servings: persons

0.5 (11 ounce) package pie crust mix
1 tablespoon canola oil
1 medium diced onion
2 teaspoons minced garlic
1 (8 ounce) package sliced mushrooms
2 teaspoons chopped fresh thyme
¼ cup chopped walnuts
¼ cup breadcrumbs
1 (14 ounce) can beef broth (may sub veggie broth)
kosher salt, to taste
black pepper, to taste

1
Preheat oven 375 F degrees.
2
Prepare piecrust mix according to package instructions.
3
Divide between 10 cups of a muffin tin, pressing in bottom and up sides in an even layer.
4
Refrigerate while preparing the filling.
5
Heat canola oil in a large skillet over medium-high heat.
6
Add onion, garlic, sliced mushrooms, thyme.
7
Season with salt and pepper to taste.
8
Saute until mushrooms are golden.
9
Set aside 10 mushroom slices to top tarts.
10
(Set aside 1/3 cup mushrooms and onions for Round 2 Recipe: Beef and mushroom soup).
11
Add remaining sauteed mushrooms and onions with walnuts into bowl of food processor fitted with a blade attachment.
12
Pulse to coarsely chop.
13
Add bread crumbs and 1/4 cup beef broth.
14
(Reserve remaining beef broth for Round 2 Recipe: Beef and mushroom soup).
15
Spoon mushroom and walnut mixture into piecrust-lined muffin tins.
16
Top each with a sliced mushroom.
17
Bake in over for 20-25 minutes, or until crust is golden.
18
Remove from oven and cool in pan before carefully removing tarts.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 0.5 (11 ounce) package pie crust mix, 1 tablespoon canola oil, 1 medium diced onion, 2 teaspoons minced garlic, and more.

Yes, Mushroom Walnut Tarts (Sandra Lee) 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.

That's it — enjoy your meal!

Mushroom Walnut Tarts (Sandra Lee)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions