Mushroom Tartlets

This recipe, enjoyed at the Library’s Silent Auction, comes from Eddie Piervincenzi’s late mother, Mary Schweizer.

1 10 oz pkg mushrooms, minced (I use a food processor)

1/2 C onion, minced

1/2 stick butter

2 Tbs flour

2 Tbs heavy cream

1 egg yolk

1/4 C grated cheese (use the good stuff–Locatelli)

dash of salt if desired

1 pkg Pepperidge Farm puff pastry sheets (makes 24, maybe more)  Note:  You can substitute phyllo dough shells.

Make filling:  sauté onions and mushrooms in butter.  When liquid starts to evaporate, add flour and cream.  Turn off the heat and add egg yolk and cheese, stirring until well blended.

Preheat oven to 450°

Prepare the shells.  Cut 2 1/2 inch rounds of dough and line each cup in a mini-muffin pan.  Fill to the top with mushroom filling.

Bake 10 minutes at 450°.  Reduce heat to 350° and bake 20 minutes longer.

Pretty easy to do.  Double the recipe because they will disappear like hot cakes!