Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/4 cup oyster mushrooms, stemmed and sliced
- 1/4 cup button mushrooms, stemmed and sliced
- 1/4 cup shiitake mushrooms, stemmed and sliced
- 1/4 cup cremini mushrooms, stemmed and sliced
- Salt and coarsely ground black pepper
- 3 tablespoons freshly chopped chives
- Dash sherry vinegar
- 3 eggs
- 1 1/2 cups cream
- 24 mini prebaked tart shells
- 1/2 cup Gruyere, finely grated
Directions
Preheat oven to 325 degrees F.
In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.
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By vinniebey_4491174
PIttsburgh, PA
on December 13, 2011
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This recipe is wonderful. it did make more than stated but that was a good thing for me.. Thanks Big Daddy.....
By ec6393_11719254
swampscott, MA
on December 08, 2011
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I used the baked filo cups. Although these were very good, there are a couple of "issues" with the propotions. 1 I used 3 pkgs (15 in eachof the filo cups. I had LOTS!!!! of the cream mixture left over having made 45 tarts, not the 24 in the recipe. 2Although I filled the cups with mushroom "paste" (4 oz. shiitake & 8 oz. baby bellas, poured liquid into cups, & topped w/ cheese when baked there was no "custad" that I saw, the mushrooms shrank a little & the cheese melted to a speck.
I don't know what could have happened because when I put the tarts into the oven they were full....and none leaked out. I guess the "custad" must have somehow gotten absorbed into the filo dough.?????
By k_54
Folsom, CA
on November 27, 2010
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This is delicious! I made these for Thanksgiving and they disappeared before everyone could even get into the same room! I used prepared pie dough and made 24 mini-tart appetizers in a mini-muffin tin. What I learned from that variation is that you need less of the custard mix because the volumes are so much smaller. Luckily, I realized it before I prepared the cream and egg blend so I just adjusted it to 1 cup cream and two eggs to maintain the ratios and it made plenty for this use. Really flavorful dish. My family requested this again for next year... in a double batch!!
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