Title: Wild Mushroom and Gruyere Tartlets
Yield: 15 servings
Cooking time: 10 minutes
Preparation time: 10 minutes
Category: Appetizer
Cuisine: American
Source: Wegmans
Original Page from s:Ingredients
- 1 Tbsp Wegmans Basting Oil
- 1 Tbsp shallots, chopped
- 1 pkg (4 oz) Phillips Gourmet Mushroom Blend, chopped rough
- Salt and pepper to taste
- 3 Tbsp Sun-Maid California Golden Raisins
- 1/4 cup white wine
- 1/4 cup Wegmans Fresh Heavy Cream
- 1/2 cup (2 1/2 oz) Gruyere cheese, shredded (Cheese Shop)
- 1 pkg (15 count) Athens Mini Fillo Dough Shells, thawed (Frozen Foods)
- 2 Tbsp fresh chives, chopped
Instructions
Preheat oven to 350 degrees.
1. Heat basting oil in saute pan on MEDIUM, until oil faintly smokes. Add shallots and mushrooms; cook, stirring, until softened, 2-3 min. Season to taste with salt and pepper.
2. Add raisins and white wine, simmer until liquid is reduced by half (1-2 min). Add heavy cream; simmer 1-2 min, until liquid is reduced and mixture thickens. Remove from heat; fold in cheese.
3. Place shells on baking sheet; toast in oven 1-2 min. Remove from oven; fill each with about 1/2 Tbsp filling. Return to oven; bake about 5 min. Let rest 1-2 min; garnish with chopped chives.
Option(s):
Can be made ahead, chilled and reheated in 350 degree oven for about 5 min