Mushroom Lemon Dill Tartlet Recipe

This Mushroom Lemon Dill Tartlet Recipe is an easy to make and delicious appetizer to serve at your next afternoon tea party.  Adults and children love this Mushroom Lemon Dill Tartlet Recipe!

Learn about the History of English High Tea.

 Mushroom Lemon Dill Tartlet

 

Mushroom Lemon Dill Tartlet Recipe and photo by our guest recipe contributor, Ellen Easton – All Rights Reserved.  Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

 

Mushroom Lemon Dill Tartlet Recipe:

Mushroom Lemon Dill Tartlet Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: makes many tartlets

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.

Instructions:

Preheat oven to 225 degrees F.

In a large frying pan over medium heat, melt butter.  Add mushrooms, onion, salt, pepper, and lemon juice; saute 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).

 

https://whatscookingamerica.net/EllenEaston/MushroomLemonDillTartlet.htm


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, and The Plaza.

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.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail – Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

AFTERNOON TEA…TIPS, TERMS and TRADITIONS
 By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”

TEA TRAVELS™ FOR THE HOLIDAYS 
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret sources.

Each 5 x 7 paperback book fits into an A-7 envelope for easy mailing, great gift or party favor item. Each book is $20.00 post paid. Continental US Only. Final sale. (Wholesale and Fundraising accounts are welcome. Call for Special Prices) Please include your name, address and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256

TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™, “Tea is the luxury everyone can afford!™” and Good $ense For $uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.

Related Recipes:

Comments and Reviews

Leave a Reply