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Add a photoThis is my interpretation of a medieval French recipe. It can be made as either whole pies or as tartlets, though I’ve most often made them as tartlets. And yes, I know, I can’t eat mushrooms. But these are really good, so other people should enjoy them.
Raciónes: 48
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Ingredientes
- 1 pound fresh mushrooms
- 1/2 pound grated soft white cheese, such as muenster, mozzarella, asiago, or provolone (or a mixture of cheeses)
- 2-3 tablespoons olive oil
- 1 teaspoon Poudre Fort (see recipe) OR
- a mixture of cinnamon, nutmeg, cloves, ginger, and black pepper
- Pinch of salt
- Pastry for four pie crusts
Direcciones
- Wash and de-stem mushrooms. Chop them coarsely and put them in a microwave-safe bowl. Cook them for about 3 - 4 minutes on high. Drain liquid. Stir in cheese, olive oil, and seasonings. Set aside.
- Line the cups of a greased or non-stick mini muffin tin with pie dough. One sheet of pie dough should be enough to line one 12-cup mini-muffin pan. Spoon filling into the cups, but do not overfill. This mixture doesn’t cook down!
- Cook in a 400 degree F oven for 15-20 minutes, or until lightly browned on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 48 servings | |
| Calories 31 | |
| Calories from Fat 22 | 71% |
| Total Fat 2.52g | 3% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 38mg | 2% |
| Potassium 36mg | 1% |
| Total Carbs 0.63g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.18g | 0% |
| Protein 1.6g | 3% |
