How to Make Hors d’Oeuvres: Wild Mushroom Tassies

Posted By Kimberly Turner on Oct 29, 2009 in Appetizers, Breads, Fruit & Vegetables, Hors D'Oeuvres, Mushrooms, Vegetarian | 2 comments

These may very well be the tastiest morsels to pop into your mouth. They just burst with flavor!
~ Kimberly Edwards

Type: Appetizer
Serve With: By themselves or with an arrangement of cherry tomatoes or other hors d’oeuvres
Prep Time: 12 min
Cook Time: 30 min
Yield: ~ 4 dozen small muffin size, ~ 1.5 dozen large muffin size

Ingredients for Tassie Shells:

• 1 slice Bread per tassie with crusts removed – When using small muffin tin; When using large muffin tin, use 2 pieces of bread per reservoir
• Cooking Spray, Butter or Oil – To grease muffin tins

Ingredients for Mushroom Filling:

• 3 cups medium Mushrooms – Chopped; using a variety of mushrooms is best & tastiest
• 2 1/2 tbsp Butter
• 2/3 cup Heavy Cream
• 2 tbsp White Wine
• 1 1/2 tsp Garlic – Minced
• 1/4 tsp Sea Salt
• 1/4 tsp Onion Salt
• 1/2 tsp Cayenne Pepper
• 1/2 tsp freshly cracked Black Pepper
• 1 tbsp freshly Parsley – Finely chopped
• 1 1/2 tbsp All-Purpose Flour

Instructions to make Shells:

1. Preheat oven to 350°.
2. Using a rolling pin, roll over each slice of bread with crust removed until each slice is well compressed. * Tip: You may leave the pieces square or use a round cookie cutter to create rounded shells. They’re wonderful either way.
3. Small muffin tins are preferred: Place bread into each non-stick muffin reservoir pressing your prepared slices gently into the lightly greased forms to create a cup and allow the edges to come up over the sides. Large muffin tins: You’ll need 2 slices of bread overlapped to make a complete shell. Place pieces of bread to overlap in the middle into each non-stick muffin reservoir.
4. Bake in oven until cups are golden and firm – approximately 6 minutes, depending on your oven.
5. Remove from oven and allow to cool for 5 min before removing them from the muffin tin and arranging them on a cookie sheet.

Instructions to make Mushroom Filling:

1. Sautee prepared chopped mushrooms inn butter for 10 min on medium heat.
2. Add garlic, sea salt, onion salt, cayenne pepper, black pepper and sautee for another 5 min.
3. Sprinkle flour on top and continue to sautee until it’s uniformly incorporated.
4. Add wine and continue to sautee for 1 min continually stirring.
5. Add heavy cream and stir until nicely thickened.
6. Sprinkle parsley on top and stir through. Remove from heat.
7. Either fill bread cups, or refrigerate or freeze filling for future use.

• Place filled cups on cookie sheet and heat for 6 minutes  350°.
• Keep checking on them during heating to be sure they don’t get too brown.
• Serve alone or with an arrangement of fresh cherry tomatoes.
• Enjoy!

These mushroom tassies are a beautiful addition to any cocktail buffet or for hors d’oeuvres on any occassion.

***

I hope you enjoyed this Mushroom Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. For more fantastic Mushroom Recipes, check out this fabulous cookbook for only $1.59:

Mushroom Cookbook: Recipes For White & Exotic VarietiesMushroom Cookbook: Recipes For White & Exotic Varieties

[tags]mushroom recipes, mushrooms, how to cook with mushrooms, mushroom appetizers, mushroom hors d’oeuvres, hors d’oeuvres recipes, appetizer recipes[/tags]

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