RECIPE: MUSHROOM WALNUT TARTS
Steps:
- Preparation 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 ΒΌ 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. Cook time: 25 minutes $4.06/$1.02 per person Serving Size Serves 4, makes 10 tarts
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