Zutaten für Little Mushroom Tarts
- Fresh Shiitake Mushrooms
- Mushrooms
- Butter
- Olive Oil
- Onion
- Garlic Cloves
- Sherry Wine Vinegar
- Italian Parsley
- Salt
- Fresh Ground Pepper
- All Purpose Flour
- Water
- Egg
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Zubereitung von Little Mushroom Tarts
- Preheat oven to 375°F (190°C).
- Prepare the mushroom filling: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
- Add the mushrooms to the skillet and cook, stirring occasionally, until softened and lightly browned (about 8-10 minutes).
- If using, stir in sherry and cook for 1-2 minutes, until slightly reduced.
- Stir in thyme leaves, salt, and pepper. Remove from heat and let cool slightly.
- Unroll the pie crusts and cut out circles using a 3-4 inch cookie cutter (or use a knife to make small squares or rectangles).
- Press the crust circles into mini muffin tins.
- Fill each tart shell with the mushroom mixture.
- Sprinkle Gruyere cheese over the mushrooms.
- Brush the edges of the pastry with the beaten egg.
- Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly in the muffin tin before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
7g
Fat
44g
Carbs
5g
