Categories: Appetizers

Ingredients

• 2 tablespoons butter
• 1 (8 ounce) package fresh whole mushrooms, finely chopped
• 1 tablespoon onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1/2 cup whipping cream
• 1/4 cup parmesan cheese, grated
• 1 (8 ounce) can refrigerated crescent dinner rolls
• fresh thyme sprig sea salt, for garnish
• quartered small mushroom, for garnish

Directions

1. Heat oven to 350 degrees.

2. In 12-inch skillet, melt butter over medium heat.

3. Cook mushrooms, onion, garlic and flour in butter 5 minutes or until vegetables are tender, stirring frequently.

4. Stir in cream and cheese, cook 2-3 minutes or until most of liquid has evaporated, stirring frequently.

5. Unroll dough into 2 long rectangles, firmly press perforations to seal.

6. Cut each rectangle into 12 squares.

7. Place 1 square in each of 24 ungreased mini muffin cups.

8. Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup.

9. Spoon 1 heaping teaspoon mushroom mixture into each cup.

10. Bake 9-12 minutes or until golden brown.

11. Remove tartlets from oven, sprinkle with thyme.

12. Cool 5 minutes, then remove tartlets from pan.

13. Serve warm.

14. Store in refrigerator.

15. For garnish, if desired, sprinkle coarse sea salt on the serving plate. Top the tartlets with quartered small mushrooms and fresh thyme.

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