Mushroom-garlic Cream Tartlets

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 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

Recipe

• 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.