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Mini Mushroom Ragout Tarts
Credit:
Francesco Lagnese
Recipe Summary
prep: 45 mins
total: 45 mins
Yield: Makes 12 dozen
Ingredients
Ingredient Checklist
6 (1.4-ounce) boxes Siljans Croustades Crispy Shells
1/4 cup extra-virgin olive oil
1 pound white button mushrooms, trimmed and quartered
3 leeks (about 1 1/2 pounds), trimmed
1/2 cup white wine
1 cup heavy cream
Coarse salt and freshly ground pepper
Gallery
Mini Mushroom Ragout Tarts
Credit:
Francesco Lagnese
Recipe Summary
prep: 45 mins
total: 45 mins
Yield: Makes 12 dozen
Gallery
Mini Mushroom Ragout Tarts
Credit:
Francesco Lagnese
Mini Mushroom Ragout Tarts
Credit:
Francesco Lagnese
Mini Mushroom Ragout Tarts
Recipe Summary
prep: 45 mins
total: 45 mins
Yield: Makes 12 dozen
Recipe Summary
prep: 45 mins
total: 45 mins
Yield: Makes 12 dozen
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Yield: Makes 12 dozen
Makes 12 dozen
Ingredients
Ingredients
- 6 (1.4-ounce) boxes Siljans Croustades Crispy Shells
- 1/4 cup extra-virgin olive oil
- 1 pound white button mushrooms, trimmed and quartered
- 3 leeks (about 1 1/2 pounds), trimmed
- 1/2 cup white wine
- 1 cup heavy cream
- Coarse salt and freshly ground pepper
Directions
Heat and crisp shells according to package directions. Let cool completely.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a cutting board. Repeat with another tablespoon oil and remaining mushrooms. When mushrooms are cool enough to handle, finely chop.
Chop white and pale-green parts of the leeks and wash and dry well; reserve dark-green tops. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Reduce heat to medium-low; add leeks and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms, wine, and cream. Raise heat to medium-high and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Season with salt and pepper.
Meanwhile, finely dice leek green tops and wash and dry well. Heat remaining tablespoon oil in a large skillet over medium-high heat. Add leek tops and cook, stirring occasionally, until tender, about 5 minutes. Season with salt.
Fill each crisp shell with 1 teaspoon mushroom mixture. Top with leek greens. Serve warm or at room temperature.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mini Mushroom Ragout Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Mushroom Ragout Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
