Mushroom And Roasted Pepper Tarts

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

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