MUSHROOM-LEEK TARTLETS

MUSHROOM-LEEK TARTLETS image

Yield 24

Number Of Ingredients 7

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3 tablespoons butter
1 cup chopped leeks (white and pale green parts only; from 2 medium)
1 large garlic clove, minced
4 cups chopped assorted fresh wild mushrooms (such as crimini, stemmed shiitake and portobello with gills removed)
2 tablespoons cream Sherry
24 Tartlet Shells (see recipe)
1/4 cup grated Parmesan cheese

Steps:

Melt butter in heavy large skillet over medium-high heat. Add leeks and garlic. Saute until leeks are soft, about 4 minutes. Add mushrooms and saute until tender, about 5 minutes. Add Sherry and stir until absorbed, about 1 minute. Season filling with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 400. Spoon 1 tablespoon mushroom filling into each of 24 shells. Sprinkle each with 1/2 teaspoon cheese. Bake tartlets until heated through, about 5 minutes (or 8 minutes if chilled). Serve warm.