Ingredients
- 1/2 package piecrust mix
- 1 tablespoon canola oil
- 1 tablespoon medium diced onion
- 2 teaspoon minced garlic
- 1 teaspoon (8-ounce) package sliced mushrooms
- 2 teaspoon fresh chopped thyme
- 1/4 cup chopped walnuts
- 1/4 cup bread crumbs
- 1 cup (14-ounce) can beef broth
Preparation
Baking Directions:
Preheat oven 375 F degrees.
Prepare piecrust mix according to package instructions.
Divide between 10 cups of a muffin tin, pressing in bottom and up sides in an even layer.
Refrigerate while preparing the filling.
Heat canola oil in a large skillet over medium-high heat.
Add onion, garlic, sliced mushrooms, thyme.
Season with salt and pepper to taste.
Saute until mushrooms are golden.
Set aside 10 mushroom slices to top tarts.
(Set aside 1/3 cup mushrooms and onions for Round 2 Recipe: Beef and mushroom soup).
Add remaining sauteed mushrooms and onions with walnuts into bowl of food processor fitted with a blade attachment.
Pulse to coarsely chop.
Add bread crumbs and ¼ cup beef broth.
(Reserve remaining beef broth for Round 2 Recipe: Beef and mushroom soup).
Spoon mushroom and walnut mixture into piecrust-lined muffin tins.
Top each with a sliced mushroom.
Bake in over for 20-25 minutes, or until crust is golden.
Remove from oven and cool in pan before carefully removing tarts.
Cook time: 25 minutes$4.06/$1.02 per person
