Mushroom Lemon Dill Tartlet
Tea Tartlet Recipe - Mushroom Recipe

Recipe and photo By Ellen Easton© - All Rights Reserved.

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Mushroom Lemon Dill Tartlet

2 cups mushroom (fresh or canned), diced
2 tablespoons unsalted sweet butter
2 tablespoons minced onion
1/8 teaspoon salt
1/8 teaspoon black pepper
Juice of 1/2 lemon
1/2 cup heavy cream
2 tablespoons finely-chopped fresh dill weed
Precooked Tartlet Shells*

* Tartlet shells may be purchased or homemade. They may be made of either pie dough, Filo dough, or bread slices (your choice). Use 1 1/2- to 2-inch tartlet shells.  If shells are pre-cooked, they do not need to be re-cooked. If shells are not cooked, then follow directions as per type of shell purchased. 

Preheat oven to 225 degrees F.

In a large frying pan over medium heat, melt butter. Add mushrooms, onion, salt, pepper, and lemon juice; sauté until the mushrooms are tender (if using fresh mushrooms) and all the liquid is absorbed. Add cream and continue to cook until the mixture thickens. Remove from heat.

Fill the Tartlet Shells with the mushroom mixture. Sprinkle the top with dill weed.

Bake just until the tartlets are warm, approximately 10 minutes.

Makes approximately 12 to 24 tartlets (depending on size of the shells).
 

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ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, The Gift of Good Manners™ and Good $ense For $uccess™ (RED WAGON PRESS), is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the hotel, food service, retail, and special event industries.

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