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Mushroom and blue cheese tarts
Mushroom and blue cheese tarts

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We hope you got benefit from reading it, now let’s go back to mushroom and blue cheese tarts recipe. To cook mushroom and blue cheese tarts you need 7 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Mushroom and blue cheese tarts:
  1. You need 600 g button mushrooms (white or brown)
  2. Prepare 1/4 cup unsalted butter
  3. Use 2 medium shallots, minced
  4. Take 2 tbsp Worcestershire sauce
  5. Provide 1/2 cup heavy cream
  6. Prepare 100 g gorgonzola
  7. Get 1 package ready-made mini tart shells
Steps to make Mushroom and blue cheese tarts:
  1. Clean and trim the mushrooms. Put two-thirds in a food processor and pulse until finely chopped. For the remaining mushrooms, cut them by hand into very thin slices.
  2. Melt the butter in a large nonstick pan on medium-high heat. Once the butter stops foaming, add the mushrooms and shallots. The mushrooms will release a lot of water, so you'll need to cook the liquid off. Let fry until browned, about 15 minutes.
  3. Add the Worcestershire sauce, cream, and gorgonzola to the mushrooms. Turn the heat down to medium and stir until smooth and the cheese fully melted. Add salt and freshly cracked black pepper to taste. Take the pan off the heat and set aside to cool to room temperature.
  4. Preheat your oven to 375 F. Fill the tart shells with the mushroom filling and bake according to the tart shell instructions. Best eaten hot from the oven. If you have extra filling left over, it's excellent served on toast.

This vegetarian version of stuffed mushrooms features a new ingredient I don't use often in my cooking, and I should; blue cheese. Deconstructed beef wellington in individual tart form topped with a mushroom and blue cheese sauce. · One Skillet chicken dinner that's easy to make with only a few ingredients. Pan seared chicken breast drizzled in a sautéed mushroom and garlic cream sauce. This homemade mushroom tart is great for entertaining! The blue cheese adds a sharp, salty tang, while the mushrooms add heft to this rustic vegetarian tart.

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