When I love looking through cookbooks… especially vintage ones! (As I write this I’m realizing that vintage and antique are probably two different things! Vintage could refer to the 1970s. Antique are probably 1950s or older.) I especially love looking through my grandmother’s recipe box to see what she was making when she entertained. Time and time again, I come across recipes like this that are loved by all… but not loved by all tummies! That’s why I changed this up to be a modern classic.
A mushroom tart is a classic bite-size appetizer we don’t see too often anymore but they are always a hit when served! The traditional recipe is made with phyllo dough or puff pastry and here I’ve used a yellow potato. Not only does it add nutrients, but there is no fussing with any kind of dough. And I promise you will not miss it! These will be gobbled up immediately when you serve them.
If you’re feeling adventurous, you can use any kind or combination of mushrooms. A dill havarti cheese would be delicious and add another whole dimension to the flavor! Also, if you don’t want to use wine, substitute vegetable broth.
These can be served as a salad course with mixed greens… I like to use light olive oil and red wine vinegar to dress the greens. When I serve them as a salad course or first course, I will serve 3-4 tarts per person.
Mushroom Tarts with Potato Shell
- olive oil
- 1 pound fresh button mushrooms
- 1 medium onion
- ½ cup parsley
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 dash hot pepper sauce
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 medium yellow potatoes (about 2-inches in diameter)
- 4 ounces Havarti or Monterey Jack cheese
- Heat the oven to 400°F. Lightly oil the wells of a mini-muffin pan and set aside.
- Finely chop the mushrooms, onion and parsley.
- In a large skillet, combine the mushrooms, onion, parsley, wine and hot pepper sauce. Cover and cook 5-7 minutes or until the mushrooms are tender, stirring occasionally. Uncover and cook until the liquid has evaporated. Season with the salt and pepper and set aside to cool.
- In the meantime, thinly slice the potatoes using the thinest setting on a mandoline (⅛-inch thick).
- Dry the slices with a paper towel, then place on a microwave-safe plate in a single layer. Place a damp paper towel over the potatoes and microwave on HIGH 1 minute, until the potatoes are pliable.
- Gently press each potato circle into the wells of a mini-muffin pan. Place about two teaspoons of the mushroom mixture in each cup.
- Cut the cheese into 1/2-inch cubes and top each tart with a cheese cube. Bake 15-18 minutes or until light brown. Serve warm.
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