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Print this Recipe    Mushroom Tarts

Mushroom Cream Cheese Tarts

4 tablespoons butter
1/2 medium onion, Finely minced
1 pound mushrooms, Finely minced
salt, to taste
freshly ground pepper, to taste
8 ounces cream cheese
1/4 cup heavy cream
1 tablespoon Parmesan cheese
45 frozen phyllo dough shells

Melt butter in large skillet. Add onion and cook for 2 minutes,
stirring frequently. Add mushrooms and continue to cook over low
heat, stirring occasionally, until all of the moisture has
evaporated-about 20 minutes. Season with salt and pepper to taste.
Cool. Makes about 1 1/2 cups

To one recipe Mushroom Duxelles, add cream cheese and enough of
the cream (or milk) so that it spreads easily. Transfer into shells
and dust with Parmesan cheese. Bake at 450 for 5 minutes.

May be frozen before baking. Simply put filled shells back into
plastic tray and re-insert tray back into original box.


NOTES : Any pastry recipe can be used to make tart shells, if
desired, instead of using phyllo shells.

A pastry bag or plastic bag with a snipped corner makes transferring
the mushroom mixture to the tart shells easy.

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