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!
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Mushroom Lemon Dill Tartlet Recipe and photo by our guest recipe contributor, Ellen Easton 2020- All Rights Reserved. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
- 2 cups mushrooms (fresh or canned), diced
- 2 tablespoons unsalted sweet butter
- 2 tablespoons onion, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Juice of 1/2 lemon
- 1/2 cup heavy cream
- 2 tablespoons dill weed, fresh and finely chopped
- Tartlet shells, precooked*
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.
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AFTERNOON TEA…TIPS, TERMS and TRADITIONS
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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
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