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Appetizer

Wild Mushroom Tart

INGREDIENTS

BACON AND MUSHROOM FILLING

  • 1 oz Dried Porcini Mushrooms
  • 2 slice Bacon, diced
  • 1 Shallots, minced
  • 4 Portobello Mushrooms, diced
  • 2 Button Mushrooms, diced
  • ¼ t Fresh Thyme, minced
  • Kosher Salt
  • Ground Black Pepper

TARTS

  • 1 Refrigerated Pie Crust
  • 3 Egg
  • 1⁄3 c Milk
  • ¼ t Nutmeg
  • 8 t Mozzarella Cheese, shredded
  • 2 t Parmesan, grated
INSTRUCTIONS

FOR THE BACON AND MUSHROOM FILLING

  1. Soak porcini mushrooms in warm water in small bowl for 30 minutes.
  2. Squeeze water from mushrooms and dice.
  3. Sauté bacon in large skillet over medium heat until crispy.
  4. Add shallots and sauté 1 to 2 minutes or until tender.
  5. Add mushrooms and sauté until mushrooms are tender.
  6. Add thyme and season to taste. Set aside.

FOR THE TARTS

  1. Spray an 8-cup muffin pan with cooking spray.
  2. Unroll pie crusts on a lightly floured surface.
  3. Cut 8 4-inch circles and mold into muffin tins.
  4. Whisk eggs, cream, milk, and nutmeg in medium mixing bowl with pour spout.
  5. Spoon 1 tablespoon mushroom filling into each crust, then top each with 1 teaspoon of mozzarella.
  6. Slowly pour egg mixture over mushrooms, filling each mold.
  7. Sprinkle ¼ teaspoon Parmesan over each tart.
  8. Bake for 15-20 minutes or until golden brown.
  9. Cool for 5 minutes and remove from pan.
  10. Top with remaining mushrooms.
  11. Keep warm until ready to serve.

This appetizer has been found at Lumiere's. The Wild Mushroom Tart has been offered on the Lumiere's menu.

Source: Fish Extender Recipe Collection

Created 2024-01-30 09:59:42 – Last Modified 2024-02-12 13:17:42