Hi, I’m Jane. Today, I’m gonna show you how to prepare mushroom and blue cheese tarts recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mushroom and blue cheese tarts Recipe
Mushroom and blue cheese tarts is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Mushroom and blue cheese tarts is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have mushroom and blue cheese tarts using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom and blue cheese tarts:
- Make ready 600 g button mushrooms (white or brown)
- Prepare 1/4 cup unsalted butter
- Make ready 2 medium shallots, minced
- Get 2 tbsp Worcestershire sauce
- Make ready 1/2 cup heavy cream
- Get 100 g gorgonzola
- Get 1 package ready-made mini tart shells
Steps to make Mushroom and blue cheese tarts:
- 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.
- 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.
- 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.
- Preheat your oven to 375 F. Fill the tart shells with the mushroom filling and bake according to the tart shell instructions. Best eaten sausage from the oven. If you have extra filling left over, it’s excellent served on toast.
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