Mini Mushroom Tarts
These 20-minute mini mushroom tarts need to be on your menu when you’re hosting a party and want something that looks fancy but won’t stress you out.
Servings: 4 servings
Ingredients
- 2 tablespoons butter
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped celery
- 500 grams mushrooms chopped into ⅛ inch cubes
- 2 tablespoons all purpose flour maida
- ½ cup + 3 tablespoons milk
- 2 tablespoons cream cheese
- ½ + ⅛ teaspoon salt
- ¼ teaspoon crushed pepper
- ¾ teaspoon italian seasoning
- 18-20 mini tart shells
- 2 tablespoons finely chopped spring onion greens
Instructions
- Heat butter in a pan, add garlic, celery and saute on low for a minute till they turn fragrant. Take care not to brown the garlic.
- Add mushrooms, saute for 3-4 minutes till the mushrooms are cooked well.
- Add flour & stir continuously on low for 1-2 minutes till they get mildly roasted.
- Add milk, while stirring continuously and cook on low for 1-2 minutes till the milk mixes well with the flour, cooks well and turns creamy. Refer note 1
- Add cream cheese, salt, pepper, italian seasoning, mix well and cook for 1-2 minutes till the mushrooms absorb the seasoning. At this stage, if the mixture gets too dry you may add 1 ½ - 2 tablespoons of milk to adjust the consistency to be creamy.
- Add 1 ½ tablespoons of the creamy mushroom mix to each of the tart shells, garnish with spring onion greens and serve immediately.
Video
Notes
- Stir continuously while adding milk to avoid getting lumps in the mixture.
- The flour in mushroom mixture tends to absorb the milk as it rests. So just before serving, heat the mixture, add 1 to 1 ½ tablespoons of milk to adjust the consistency, add in the tart shells and serve.
- This has to be served immediately as the tart shells turn soggy.