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Below are the ingridients that are required to make a remarkably good Mushroom and blue cheese tarts:
- Use 600 g of button mushrooms (white or brown).
- Take 1/4 cup of unsalted butter.
- Provide 2 of medium shallots, minced.
- Get 2 tbsp of Worcestershire sauce.
- Use 1/2 cup of heavy cream.
- Prepare 100 g of gorgonzola.
- Get 1 package of ready-made mini tart shells.
Ready with the ingridients? Here are the sequences on preparing Mushroom and blue cheese tarts:
- Clean and trim the mushrooms. Put two-thirds in a food processor and pulse until finely chopped. For the remaining mushrooms, cut them by hand into very thin slices..
- Melt the butter in a large nonstick pan on medium-high heat. Once the butter stops foaming, add the mushrooms and shallots. The mushrooms will release a lot of water, so you'll need to cook the liquid off. Let fry until browned, about 15 minutes..
- Add the Worcestershire sauce, cream, and gorgonzola to the mushrooms. Turn the heat down to medium and stir until smooth and the cheese fully melted. Add salt and freshly cracked black pepper to taste. Take the pan off the heat and set aside to cool to room temperature..
- Preheat your oven to 375 F. Fill the tart shells with the mushroom filling and bake according to the tart shell instructions. Best eaten hot from the oven. If you have extra filling left over, it's excellent served on toast..
Try out these tart recipes on Food. Slice the beef and assemble the tarts by pushing down the centre of the tarts, placing the kale in followed by the beef and the mushroom blue cheese sauce and enjoy! Option : Omit the blue cheese sauce or replace it with a bearnaise sauce. Spread the blue cheese over the middle of the puff pastry and then spread with the onion and mushroom mixture. Spoon the mushroom mixture into the pastry case.
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