Best Mushroom Garlic Cream Tarts Recipes

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PARMESAN MUSHROOM TARTLETS



Parmesan Mushroom Tartlets image

My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they're best warm from the oven with a sprinkling of green onion.-Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1 green onion, chopped, divided
1 garlic clove, minced
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 tube (8 ounces) refrigerated seamless crescent dough sheet

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.

Nutrition Facts :

MUSHROOM-GARLIC CREAM TARTLETS



Mushroom-Garlic Cream Tartlets image

Bite-size appetizers couldn't be easier with crescent dough and a mini muffin pan.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 35m

Yield 24

Number Of Ingredients 9

2 tablespoons butter or margarine
1 package (8 oz) fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  • If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
  • Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
  • Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 100 mg, Sugar 1 g, TransFat 1/2 g

MUSHROOM TART



Mushroom Tart image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1/3 cup extra-virgin olive oil, divided
2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
Gray salt
Freshly ground black pepper
2 tablespoons butter, divided
2 to 3 shallots, minced
4 cloves garlic, minced
1 1/2 tablespoons freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated Parmesan
1/2 lemon, juiced
1 egg, well beaten
2 tablespoons freshly minced parsley leaves
1 sheet frozen puff pastry, thawed
Flour, for dusting work surface
1 pound dry beans, for baking crostata shell
8 ounces crumbled blue cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
  • While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
  • Lower oven temperature to 400 degrees F.
  • When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

MUSHROOM TART



Mushroom Tart image

Make and share this Mushroom Tart recipe from Food.com.

Provided by cookiedog

Categories     Savory Pies

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/3 cup extra virgin olive oil, divided
2 lbs cleaned mixed mushrooms (sliced or quartered depending on variety)
gray salt & freshly ground black pepper
2 tablespoons butter, divided
2 -3 shallots, minced
4 garlic cloves, minced
1 1/2 tablespoons freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated parmesan cheese
1/2 lemon, juice of
1 egg, well beaten
2 tablespoons freshly minced fresh parsley leaves
1 sheet frozen puff pastry, thawed
flour, for dusting work surface
1 lb dried beans, for baking crostata shell
4 -8 ounces crumbled blue cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Heat 2 large saute pans over high heat.
  • Working in batches divide the olive oil between the 2 pans.
  • When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
  • Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
  • Add the shallots and garlic and cook until the light brown and fragrant.
  • Add the thyme until it crackles.
  • Add the cream and bring up to a simmer.
  • Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
  • Shut off the flame and quickly stir in the beaten egg.
  • Remove from the stove and let cool to room temperature.
  • Add parsley and stir.
  • While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
  • Roll the dough out so that it will line a 10-inch removable bottom tart pan.
  • Line the dough with parchment paper and fill with the dry beans.
  • Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
  • Remove beans and paper.
  • Lower oven temperature to 400 degrees F.
  • When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
  • Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
  • Remove from the oven and allow to cool to room temperature before serving.
  • Slice in wedges and serve.

Nutrition Facts : Calories 456.5, Fat 40.2, SaturatedFat 16.3, Cholesterol 88.2, Sodium 364, Carbohydrate 16.9, Fiber 0.6, Sugar 0.5, Protein 8.2

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