MUSHROOM WALNUT TARTS

MUSHROOM WALNUT TARTS image

Yield 10 tarts

Number Of Ingredients 11

Previous Next

1/2 package piecrust mix
1 tablespoon canola oil
1 medium diced onion
2 teaspoons minced garlic
1 (8-ounce) package sliced mushrooms
2 teaspoons fresh chopped thyme
1/4 cup chopped walnuts
1/4 cup bread crumbs
1 (14-ounce) can beef broth
Kosher salt, to taste
Black pepper, to taste

Steps:

Preheat oven 375 F degrees. Prepare piecrust mix according to package instructions. Divide between 10 cups of a muffin tin, pressing in bottom and up sides in an even layer. Refrigerate while preparing the filling. Heat canola oil in a large skillet over medium-high heat. Add onion, garlic, sliced mushrooms, thyme. Season with salt and pepper to taste. Saute until mushrooms are golden. Set aside 10 mushroom slices to top tarts. (Set aside 1/3 cup mushrooms and onions for Round 2 Recipe: Beef and mushroom soup). Add remaining sauteed mushrooms and onions with walnuts into bowl of food processor fitted with a blade attachment. Pulse to coarsely chop. Add bread crumbs and ¼ cup beef broth. (Reserve remaining beef broth for Round 2 Recipe: Beef and mushroom soup). Spoon mushroom and walnut mixture into piecrust-lined muffin tins. Top each with a sliced mushroom. Bake in over for 20-25 minutes, or until crust is golden. Remove from oven and cool in pan before carefully removing tarts.