Creamy Mushroom Tarts

from Marg Best

3 Tbsp fresh shallots, finely chopped

4 Tbsp butter

1/2 lb mushrooms finely chopped (pulse with food processor until fine)

2 Tbsp flour

1 cup whipping cream

1/2 tsp salt

1 tsp lemon juice

3 Tbsp fresh chopped parsley

2 Tbsp chopped chives

2-3 Tbsp Parmesan cheese


Melt butter in frying pan, add shallots and sauté until tender.  Add mushrooms and cook until there is no moisture, stirring constantly.  Remove from heat and stir in flour.  Add the whipping cream and bring to a boil.  Then simmer until thick an add seasonings to taste.

Use as a tart filling, or serve as a pâté with crackers.   The mixture freezes well in ramekens, and thawed in a microwave oven.  Watch it carefully as it heats quickly