Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallot
- 3/4 pound mixed wild mushrooms (such as cremini, shitake, oyster), finely chopped
- 1 teaspoon fresh thyme leaves or ΒΌ teaspoon dried thyme, rubbed fine
- 1 tablespoon dry sherry (not cooking sherry)
- 2 tablespoon flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup heavy whipping cream
- 24 mini tart shells or phyllo shells
- 1/4 cup coarsely grated Parmigiano-Reggiano cheese
Directions
- Preheat oven to 350 F.
- To make filling, melt butter in a large, heavy sauté pan over medium-high heat. Add shallot, mushrooms and thyme, and sauté, stirring frequently, until mushrooms are softened and beginning to brown and pan is dry.
- Add sherry and stir to scrape up any brown bits on bottom of pan. Cook for 30 seconds and then reduce heat to medium.
- Sprinkle with flour, salt and pepper, stirring constantly until flour is cooked, about 1 minute.
- Pour in cream and simmer on low until mixture thickens. Taste for seasoning and add additional salt and pepper if needed. Remove from heat and let cool.
- To assemble appetizers: Spoon approximately 1 tablespoon of filling into shells. Sprinkle cheese on top.
- Place shells on ungreased baking sheet. Bake for 10-15 minutes or until filling is warm and cheese melts. Remove from oven and cool slightly before serving.
Note: Appetizers can be frozen before baking. Place filled tart shells on baking sheet in freezer for 2 hours or until tartlets are frozen. Place frozen tartlets in an airtight container or plastic bag and return to freezer for up to a month. To bake, preheat oven to 350 F, place frozen tart shells (no need to thaw) on baking sheet and bake in oven for 12-15 minutes.
https://www.cutco.com/learn/wild-mushroom-tarlets