| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| Toast cups | ||
| 3 | tb | Butter; melted (no substitutions) |
| 2 | Loaves very thin white bread | |
| 1/4 | c | Dried porcini mushrooms |
| 1/4 | c | Boiling water |
| 2 | tb | Butter; (no substitutions) |
| 1 | tb | Minced shallot |
| 3/4 | lb | White mushrooms; finely chopped |
| 1 | tb | Cornstarch |
| 1/4 | c | Heavy or whipping cream |
| 1 | tb | Brandy |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1/2 | c | Diced plum tomato |
| 1 | tb | Chopped fresh parsley |
INSTRUCTIONS
1. Make toast cups: Heat oven to 350oF. Brush 2 dozen mini-muffin pan cups with some of the butter. With rolling pin, roll bread slices flat. Cut into 2 1/2-inch squares. Press into prepared pans. Bake 8 to 10 minutes, until golden. Repeat with remaining butter and bread. (Can be made ahead. Store in airtight containers up to 2 days.) 2. Soak porcini in boiling water. Melt butter in large saucepan over medium heat; add shallot and cook 2 minutes. Drain porcini; chop fine. Add to pan with white mushrooms; cook, stirring, 7 minutes. Whisk cornstarch into cream; stir into mushrooms. Add brandy, salt and pepper; boil, stirring, 2 minutes. Stir in tomatoes and parsley. 3. Spoon filling by slightly rounded teaspoonfuls into toast cups. (Can be made ahead. Let stand 1 hour. Reheat in 400oF. oven 5 minutes.) Makes 4 dozen. Nutrition facts per tartlet: 35 calories, 2 g total fat (1 g saturated fat), 5 mg cholesterol, 81 mg sodium, 5 g carbohydrates, 1 g protein. Nutritional daily goals: 2,000 (2,500 for men) calories, 60 g fat or less (70 g or less for men), 20 g saturated fat or less (23 g or less for men), 300 mg cholesterol or less, 2,400 mg sodium or less, 250 g carbohydrates or more, 55 g to 90 g protein. Formatted from Ladies Home Journal by Miriam Podcameni Posvolsky NOTES : Two kinds of mushrooms make a filling with great flavor. Prep time: 1 hour Baking time: 8 to 10 minutes per batch Degree of difficulty: Moderate Recipe by: LHJ Dec 1997 Posted to TNT Recipes Digest, Vol 01, Nr 908 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jan 02, 1998
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