Mushroom tarts

12 tarts

Ingredients

Quantity Ingredient
Pastry for 2-crust pie
3 Eggs
2 tablespoons Shallots; finely chopped
3 tablespoons Wine, dry white
1 tablespoon Chives; chopped
6 ounces Mushrooms, sliced
1 cup Cream, heavy
½ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Nutmeg, ground

Directions

Prepare pastry and roll out, half at a time. Cut into 4-inch circles and line tart pans or large muffin cups. Beat eggs in mixing bowl and brush a small amount of the beaten eggs over the inside of the tart shells; reserve remaining eggs for filling mixture.

Combine shallots, wine, and chives in small saucepan. Bring to a boil, reduce heat, and simmer 2 minutes. Cool. Drain liquid from mushrooms into 2 cup measure (there should be about ½ cup). Add heavy cream to make 1-½ cups; if necessary, add milk to complete the 1-½ cups. Add cream mixture to beaten eggs with salt, pepper, and nutmeg; beat until well blended. Stir in shallot mixture. Divide drained mushrooms among tart shells. Add about ¼ cup of egg-cream mixture to each. Place on baking sheet and bake at 400 degrees for 15 to 20 minutes.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-02-94

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