MUSHROOM PATE FOR TARTS OR BEEF WELINGTON

Mushroom pate for tarts or Beef Welington image

Provided by Deb Crane

Number Of Ingredients 14

10 Tbsp butter, cut in pieces.
2 1/2 c flour
1/2 tsp salt
1/3 c sour cream
1 egg, slightly beaten
4 Tbsp butter
3 Tbsp finely chopped shallots
1/2 lb finely chopped mushrooms
2 Tbsp flour
1 c heavy cream (whipping cream)
1 Tbsp finely chopped chives
1/2 tsp salt
1/2 tsp lemon juice
parsley sprigs, optional for garnish.

Steps:

1. For the tart dough: In food processor, combine butter, flour and salt. Process just until butter breaks into small pieces. Do not over mix. Add sour cream and egg. Mix well. Wrap in wax paper and chill. Press into 48 miniature muffin cups, the tiny ones. Bake in preheated 400 degree oven for 12-15 minutes or until golden. SHORT CUT TARTS: You can cut 3 inch rounds of white bread (no crust) butter them generously on both sides, carefully fit them into the muffin cups, add filling and bake in preheated 350 degree oven for 10 minutes. Broil for 1 minute to crisp.
2. Mushroom filling: In heavy skillet melt butter. Add shallots cook for 4 minutes,stirring constantly. Shallots should not brown. Blend in mushrooms. Cook until all moisture evaporates,about 10-15 minutes. Sprinkle flour over mixture. Mix well. Stirring constantly, add cream and bring to a boil. When mixture thickens, reduce heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.
3. Fill each tart with mixture. Bake in preheated 350 degree oven for 10 minutes. Garnish with small sprigs of parsley, if desired. Serve immediately. Tarts can be frozen, and baked frozen in prepared 400 degree oven for 12 minutes.