There were so many yummy recipes submitted in response to our recipe contest this year! And, one of the most tempting was the following from Lisa Heine. We loved not only the burst of flavor when we bit into the appetizers but also the aromas that resulted from the combination of mushrooms, cheese and truffle oil. What a treat - thanks, Lisa, for sharing the recipe with us.
Trillium are a lovely addition to the
forest floor after the winter's pounding rains.
Mini Truffled Brie Tarts
4 ounces shitake mushrooms, coarsely chopped
4 ounces oyster mushrooms, coarsely chopped
2 scallions, chopped into 1/4 inch pieces
1 tablespoon butter
1/2 of a 17.3 ounce package Puff Pastry Sheets (1 sheet), thawed flat
6-7 ounces brie, cut into 1/2 inch cubes
1 tablespoon black truffle oil
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Preheat oven to 375 degrees.
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Melt butter in medium saute pan. Add mushrooms. Cook over low-medium heat until soft, 3-4 minutes. Add scallions. Cook 1 more minute. Remove from heat and set aside.
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Cut puff pastry sheet into approximately 3 inch squares and place into mini muffin tins, pressing them down into the muffin wells.
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Bake 10 minutes.
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Remove from oven. Place a cube of brie into each tart. Press the cheese down into the cooked pastry. Place back in oven for 2 minutes.
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Remove tarts from mini muffin pan.
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Top each tart with a tablespoon of mushroom mixture and drizzle with truffle oil.
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Makes approximately 20 appetizers.
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