Mushroom tartlets - country living

8 servings

Ingredients

Quantity Ingredient
Pastry (recipe follows)
¼ cup Chopped dried tomatoes
¼ cup Dry white wine
¼ teaspoon Dried basil
1 tablespoon Olive oil
½ cup Coarsely chopped red onion
½ pounds (about 3 C) sliced fresh mushrooms
2 teaspoons All-purpose flour

Directions

1. Heat oven to 425'F. Prepare Pastry; divide into 9 pieces. Press each piece into bottom and 1 inch up side of 2½-inch muffin-pan cup. Pierce pastry all over with tines of fork. Bake 8 to 10 minutes or until golden.

2. In cup or small bowl, combine tomatoes, wine, and basil. Let stand at least 15 minutes.

3. In large, nonstick skillet, heat oil over md heat. Add onion and saute until browned.

4. Add mushrooms, cover and cook, stirring occasionally, until mushrooms collapse and give up their liquid. Stir in flour until well blended. Stir in tomato mixture and heat to boiling, stirring occasionally, until tomatoes are tender and most of liquid evaporates.

5. Transfer mixture to food processor fitted with chopping blade.

Pulse until well chopped but not pureed. Spoon about 2 T mixture into each tart shell. Serve warm or reheat in 350'F. oven for 5 minutes to serve hot.

Pastry: In medium-size bowl, combine 1 ¼ C unsifted all-purpose flour and ¼ t salt. With pastry blender or 2 knives, cut in ½ C vegetable shortening until mixture resembles coarse crumbs. Sprinkle 2 to 3 T cold water over flour mixture and mix lightly with fork.

(Add water only until pastry holds together when lightly pressed.) Country Living/Oct/93 Scanned & fixed by DP & GG

Related recipes