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!
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
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.
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).
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
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