RECIPE OF THE DAY! TARTETS WILD MUSHROOM

All fresh Wild Mushrooms are seasonal and are greatly influenced by weather patterns in the areas they are grown in.There exists a lack of knowledge in regard to the wide variety of mushroom flavors, every species of mushroom has it's own unique taste experience.This recipe will delight your taste buds. This dish can make for a nice main course or server it as a Appetizer/Hors D'oeuvre. This recipe is for those who love mushrooms. ENJOY!


Makes 24 tartlets

Active Time: 10 minutes
Total Time: 20 minutes

40 Calories Per Serving

Ingredients

2 T bsp butter

1/3 cup chopped shallots

3 packages (4 oz each) sliced assorted wild mushrooms, roughly chopped

3 T bsp dry sherry, white wine or water

2 tsp chopped fresh thyme leaves

1/4tsp each salt and pepper

1/4 cup reduced-fat cream cheese

24 mini–fillo shells, from 2 boxes (1.90 oz each) of 15

Garnish: small thyme sprigs

Preparation

1. Heat oven to 350ºF. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; cover and cook 3 minutes until softened.

2. Stir in mushrooms. Sauté 5 minutes or until tender. Stir in sherry, thyme, salt and pepper until mixture simmers. Simmer 1 minute. Stir in cream cheese until melted.

3. Fill each fillo cup with 1 Tbsp mushrooms. Place on baking sheet. Heat about 5 minutes to heat cups.

Tip: The mushroom filling can be made a day ahead and reheated in the microwave (you may need to stir in a Tbsp or so of water if mixture seems too thick). To have the tartlets ready to bake, fill them up to 2 hours ahead.

40 Calories Per Serving