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Ingredients

• Chive Piecrust dough
• Cooking spray
• 1 tablespoon Dijon mustard
• 1 cup boiling water
• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 tablespoon canola oil
• 2 tablespoons chopped shallots
• 4 ounces cremini mushrooms, thinly sliced
• 3 1/2 ounces shiitake mushroom caps, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons Madeira wine
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon fresh lemon juice
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 3 tablespoons grated Parmigiano-Reggiano cheese, divided
• 1/2 cup 2% reduced-fat evaporated milk
• 2 tablespoons half-and-half
• 1 large egg
• 1 large egg white
• 1/3 cup chopped bottled roasted red bell peppers
• 2 tablespoons finely chopped fresh chives

Description

MyRecipes Recommends That You Make This Mushroom And Roasted Pepper Tarts Recipe From Cooking Light

MyRecipes