Your New Go-To Holiday Appetizer!
So these little gems come straight from my cousin, Katrina! Since we’re deep into the holiday entertaining season and everyone needs a savory one-bite wonder to offer at festive occasions, I thought this would be the ideal time to share her savory mushroom tartlets with you.
Katrina makes these every year and they are an overwhelming hit with family and friends. I know your brood will enjoy them just as much – but I should warn you, they go down so easily (with a cocktail or a glass of wine, ahem), it’s very easy to spoil your dinner – or rather, just make them your dinner. No judging here.
Best of all, they’re really simple to assemble — especially if you’ve got a food processor. Buzz the mushrooms to a very fine chop and saute them with butter, cooking just until they give up their liquid.
Then whir the onions the same way and add them to the mushroom mixture.
A little sour cream and flour act as the binders for these tartlets. A savory filling like this deserves a flaky vessel to transport from hand to mouth. Pie dough. (And Katrina doesn’t mind using the ready-made kind — I knew I loved her for a reason.)
Roll out the pastry and use a small biscuit cutter to cut the rounds so they cover the bottom and sides of a mini-muffin pan. Then scoop the mushroom duxelles into the shells.
Here’s the absolute genius part of these tartlets: They can be made ahead of time and frozen. So whenever you want them, whether it’s for a big party or just a small gathering, take out what you need and reheat them. I love that! I have to thank Katrina for sharing her recipe and letting me hang out (and sample) her creations as they were coming out of the oven.
savory mushroom tartlets
For Crust: ( or use store bought pastry)
- 8 ounces cream cheese
- 1 1/2 cups flour
- 1/2 cup butter, softened
- 3 tbsp butter
- 8 ounces mushrooms, minced
- 1 large onion, minced
- 1/4 cup sour cream
- 1 tsp salt
- 1/4 tsp dried thyme
- 2 tbsp flour
- Beat all ingredients until smooth and chill for at least 1 hour.
- In a skillet cook butter, onion and mushroom until tender. - Then add sour cream, salt, thyme and flour.
- Cook for about a minute until thickened and cool.
- Roll out the dough and cut into 2 3?4 in circles (or thereabouts) and place into a mini muffin pan.
- Fill with 1 t. of filling
- Bake at 450 degrees F for 12-14 minutes or until the crust is a light golden brown.