Mushroom Lemon Dill Tartlet, Tartlet Recipe, Tea Tartlet Recipe, Appetizer Recipes, Mushroom Recipes, Ellen Easton

Mushroom Lemon Dill Tartlet
Tea Tartlet Recipe - Mushroom Recipe

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Mushroom Lemon Dill Tartlet

Recipe Type: Appetizer, Mushrooms, Bruschetta, Canapes, and Crostini, Afternoon Tea
Yields: makes many tartlets
Prep time: 15 min
Cook time: 10 min

Ingredients:

2 cups mushrooms (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.

Preparation:

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).

Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, The Plaza, and Lady Mendl’s Tea Salon.

Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

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