| 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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