Mushroom Tartlets

Mushroom Tartlets

Toast cups
3 tablespoon Butter; melted (no substitutions)
2 Loaves very thin white bread
¼ cup Dried porcini mushrooms
¼ cup Boiling water
2 tablespoon Butter; (no substitutions)
1 tablespoon Minced shallot
¾ pounds White mushrooms; finely chopped
1 tablespoon Cornstarch
¼ cup Heavy or whipping cream
1 tablespoon Brandy
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
½ cup Diced plum tomato
1 tablespoon Chopped fresh parsley

  1. Make toast cups: Heat oven to 350oF. Brush 2 dozen mini-muffin pan cups with some of the butter. With rolling pin, roll bread slices flat. Cut into 2 1/2-inch squares. Press into prepared pans. Bake 8 to 10 minutes, until golden. Repeat with remaining butter and bread. (Can be made ahead. Store in airtight containers up to 2 days.) 2. Soak porcini in boiling water. Melt butter in large saucepan over medium heat; add shallot and cook 2 minutes. Drain porcini; chop fine. Add to pan with white mushrooms; cook, stirring, 7 minutes. Whisk cornstarch into cream; stir into mushrooms. Add brandy, salt and pepper; boil, stirring, 2 minutes. Stir in tomatoes and parsley. 3. Spoon filling by slightly rounded teaspoonfuls into toast cups. (Can be made ahead. Let stand 1 hour. Reheat in 400oF. oven 5 minutes.) Makes 4 dozen.