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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My grandma made these every year for Christmas. The shells can be made ahead and frozen. No need to defrost the shells, just fill and bake. Ingredients:
1 tablespoon butter |
2 loaves thinly-sliced brown bread |
3 tablespoons butter |
3 tablespoons shallots, finely chopped |
1/2 lb mushroom, finely chopped |
2 tablespoons whole wheat pastry flour |
1 cup whipping cream |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
1 teaspoon lemon juice |
1 tablespoon chopped parsley |
2 tablespoons chopped chives or 2 tablespoons green onion tops |
2 -3 tablespoons parmesan cheese |
Directions:
1. Butter the inside of mini muffin tins.
2. Cut each slice of bread with the top of a drinking glass.
3. Press bread into mini muffin tins.
4. Bake at 400F for 10 minutes
5. Melt 3 tbsp butter in a deep frying pan.
6. Add shallots. Cook for a few minutes, until transparent.
7. Add mushrooms. Cook and stir for several minutes until moisture evaporates.
8. Remove from heat.
9. Mix in flour.
10. Stir in cream.
11. Bring to a boil, then simmer until thickened.
12. Add salt, cayenne, lemon, parsley and chives.
13. Let cool.
14. Fill shells with the mixture.
15. Sprinkle each tart with parmesan cheese.
16. Bake at 350F for 10 minutes.
17. Serve warm.
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