The Cottage Smallholder

Since American Thanksgiving is this week, I remembered this wonderful appitiser

A great appetizer, oh heck, I could make a meal of these¦.

*Mushroom Tarts*

Crust-

3oz Cream Cheese
½ c butter or margarine
1c flour (OR 1c gluten free flour mix of your choice, and 1/2t xanthan gum)
Cream together the cream cheese and butter. Add flour and mix well with a fork or a pastry cutter.
Take a golf ball sized ball of crust and press it into a muffin pan cup covering the bottom and sides. Repeat till all cups have a crust. Chill.
Please note: this size recipe will create about 16 shells.

Filling-

8oz fresh mushrooms

¼ c. fresh parsley

 5 green onions

3 T butter or margarine

2 T Vegetable Oil

½ t salt

¾ t ground marjoram

6 T grated sharp cheddar cheese

6 T  GF bread crumbs

Finely chop the mushrooms in a food processer. Remove them and mince the parsley, remove them and mince the green onion.

In a frying pan, heat the butter and oil. Add the minced vegetables and sauté over medium heat for about 6 minutes. The vegetables will start to give off their liquid and thicken a little. Transfer mixture to a bowl and add the salt, marjoram, grated cheese, and bread crumbs. Mix well. Divide the filling among the chilled tart shells. Bake in a preheated 350 degree oven for 20 to 25 minutes. Let cool for 5 minutes before unmolding.