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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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Life is too short to stuff a mushroom. Stuff them into something else! This delicious little mouthful comes from an old newspaper clipping. Ingredients:
2/3 cup butter |
2 1/2 cups flour, sifted |
1/2 teaspoon salt |
1/3 cup sour cream |
1 egg, slightly beaten |
1/2 lb mushroom, finely minced |
2 tablespoons green onions, finely minced |
1/4 cup butter |
1/4 cup flour |
1/2 teaspoon salt |
1 cup heavy cream or 1 cup whipping cream |
Directions:
1. Cut butter into sifted flour and salt as for a pie crust; add sour cream andegg.
2. Cut through mixture with a pastry blender to mix thoroughly.
3. Press pastry into a ball.
4. Press about a teaspoon of dough into bottom and up sides of tiny muffin cups, using fingers or back of teaspoon.
5. Bake at 400F for 12 to 15 minutes, or until golden.
6. For filling: saute mushrooms andgreen onion in butter.
7. Blend in flour and salt; add cream.
8. Cook, stirring constantly, until thickened and smooth.
9. Fill pastry shells with mushroom mixture, garnish and serve.
10. Filled pastry shells can be frozen.
11. To thaw and heat, allow 12 minutes at 400°F.
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