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Quiches, Mushroom Mini (D, TNT)
Source: Crane Walden
Yield: Two dozen

Cream Cheese Pastry:
4-oz. cream cheese, at room temperature
4-oz. unsalted butter, at room temperature
1 cup all-purpose flour
1 dash salt

Mushroom Filling:
1/2 pound mushrooms, finely chopped
1/2 cup onion, finely chopped
4 tbsp. butter
2 tbsp. all-purpose flour
2 tbsp. heavy cream
1 egg yolk
1/4 cup grated Parmesan cheese

Make Pastry Crust:
In a food processor, blend butter and cream cheese. Mix in flour and salt until well blended. Form into a ball; refrigerate 2 hours or overnight.

Press dough into mini muffin cups and place in freezer.

Make Filling and Assembly:
Sauté mushrooms, onion and butter for 10 minutes. Add 2 tbsp. flour and 2 tbsp. heavy cream to pan and mix together. Take pan off heat and add 1 egg yolk and 1/4 cup Parmesan cheese. Fill frozen muffin cups.

Bake at 400°F for 10 minutes. Reduce oven to 350°F and bake another 10 minutes.

Poster's Notes:
Original author's note: "This is one of my favorite appetizers. The crust is so easy to make - use a food processor and it comes together with no mess. You can make the crusts up and just have them in the freezer for when you need something."

Posted by Nancy Berry

Nutritional Info Per Serving: N/A