Imperial Mushroom Tarts
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, finely chopped|
|Shallots/Green onion||2 , finely chopped|
|All purpose flour||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Dried chervil||1⁄2 Teaspoon, crumbled|
|Ground nutmeg||1⁄8 Teaspoon|
|Baked tart shells/Petite toast cups||18|
|Stuffed green olives||6 , sliced|
In a medium skillet, melt butter or margarine.
Add chopped mushrooms and onions.
Stirring occasionally, cook over medium heat for 3 minutes until vegetables are crisp-tender.
Stir in flour until bubbly.
Stir in cream, salt, pepper, chervil and nutmeg.
Cook and stir over medium heat about 10 minutes until slightly thickened.
Preheat oven to 375°F (190°C).
Spoon mushroom mixture into baked tart shells or toast cups.
Bake for 5 to 8 minutes in preheated oven until warmed through.
Garnish with olive slices.