Recipe - Mushroom Tartlets

Toast cups
3 tablespoon Butter; melted (no
substitutions)
2 Loaves very thin white bread
One fourth cup Dried porcini mushrooms
One fourth cup Boiling water
2 tablespoon Butter; (no substitutions)
1 tablespoon Minced shallot
Three fourths pound White mushrooms; finely
chopped
1 tablespoon Cornstarch
One fourth cup Heavy or whipping cream
1 tablespoon Brandy
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
One half cup Diced plum tomato
1 tablespoon Chopped fresh parsley

1. Make toast cups: Heat oven to 350oF. Brush 2 dozen minimuffin pan cups
with some of the butter. With rolling pin, roll bread slices flat. Cut into
2 1/2inch squares. Press into prepared pans. Bake 8 to 10 minutes, until
golden. Repeat with remaining butter and bread. (Can be made ahead. Store
in airtight containers up to 2 days.)

2. Soak porcini in boiling water. Melt butter in large saucepan over medium
heat; add shallot and cook 2 minutes. Drain porcini; chop fine. Add to pan
with white mushrooms; cook, stirring, 7 minutes. Whisk cornstarch into
cream; stir into mushrooms. Add brandy, salt and pepper; boil, stirring, 2
minutes. Stir in tomatoes and parsley.

3. Spoon filling by slightly rounded teaspoonfuls into toast cups. (Can be
made ahead. Let stand 1 hour. Reheat in 400oF. oven 5 minutes.) Makes 4
dozen.

Nutrition facts per tartlet: 35 calories, 2 g total fat (1 g saturated
fat), 5 mg cholesterol, 81 mg sodium, 5 g carbohydrates, 1 g protein.
Nutritional daily goals: 2,000 (2,500 for men) calories, 60 g fat or less
(70 g or less for men), 20 g saturated fat or less (23 g or less for men),
300 mg cholesterol or less, 2,400 mg sodium or less, 250 g carbohydrates or
more, 55 g to 90 g protein.

Formatted from Ladies Home Journal by Miriam Podcameni Posvolsky

NOTES : Two kinds of mushrooms make a filling with great flavor. Prep time:
1 hour Baking time: 8 to 10 minutes per batch Degree of difficulty:
Moderate
Recipe by: LHJ Dec 1997

Posted to TNT Recipes Digest, Vol 01, Nr 908 by Leon & Miriam Posvolsky
miriamp@pobox.com on Jan 02, 1998