Mushroom tarts

By wongy11 • March 9, 2011 • 0 Comments

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Author Notes: This recipe was my mother's. It is around fifty years old. She would make the mini tarts for company. I would make them with her & would always get to eat one. I have made them a couple of times for a small get together. Yum! - wongy11

Makes 30

pastry

1/2 cup shortening
1 cup all purpose flour
1/2 teaspoon salt
1/2 cup cold riced potatoes

filling

3 ounces can chopped mushrooms with liquid
2 tablespoons unsalted butter
2/3 cups heavy cream & the mushroom liquid
1/2 teaspoon instant unsalted beef boullion
1/2 teaspoon paprika
1/4 teaspoon gound black pepper
dashes garlic salt
1 teaspoon minced onion
1/2 teaspoon steak sauce (A1)
1 egg yolk, slightly beaten
2 tablespoons all purpose flour

cut shortening into fllour & salt into medium bowl. with fork mix in potato. Put rounded teaspoons of the mixture in to each of 30 tiny tart tins. Press down onto bottom & sides of tins.
In a small sucepan on low heat cook mushrooms lightly in butter. Blend in 2 tbsp. flour. Stir in cream cream & seasonings Cook until thickened, stirring. Stir a small amount of mixture into egg yolk. You don't want the egg to cook. Add it to the remainder of the filling.Cook a few minutes more. Fill each mini tart evenly. Bake at a 450 degree pre heated oven for 10 to 15 minutes until the edges are golden. . Remove from tins and serve warm.