Mushroom and blue cheese tarts

Name: Mushroom and blue cheese tarts
Total time: 3600 s
Cuisine: American
Ingredients: 600 g button mushrooms (white or brown); 1/4 cup unsalted butter; 2 medium shallots, minced; 2 tbsp Worcestershire sauce; 1/2 cup heavy cream; 100 g gorgonzola; 1 package ready-made mini tart shells

Robert Gonzal @robert

Vancouver BC

My wife likes to joke that I remind her of a pregnant woman, because I occasionally get these (sometimes crazy) cravings for certain foods. Such as deviled eggs. Or coconut ice cream. Or, in this case, mushroom tarts. Because I'm not a baker, I used ready-made tart shells for this batch. It didn't matter, they were still delicious. Craving satisfied.

Robert Gonzal @robert

Saved

Ingredients

1 hour

600 gbutton mushrooms (white or brown)
1/4 cupunsalted butter
2medium shallots, minced
2 tbspWorcestershire sauce
1/2 cupheavy cream
100 ggorgonzola
1 packageready-made mini tart shells

Saved

Steps

1 hour

1

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.
2

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.
3

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.
4

Preheat your oven to 375 F. Fill the tart shells with the mushroom filling and bake according to the tart shell instructions. Best eaten hot from the oven. If you have extra filling left over, it's excellent served on toast.