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Free-Form Wild Mushroom Tartlets

Free-Form Wild Mushroom Tartlets
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Red onions, slivered 1 lb. + 4 oz. 2-1/4 qt.
KRAFT Balsamic Vinaigrette Dressing 12 oz. 1-1/4 cups
oil 6 oz. 3/4 cup
Shiitake mushrooms, sliced 1 lb. + 8 oz. 3 cups
Oyster mushrooms, sliced 1 lb. + 8 oz. 3 cups
frozen phyllo sheets, thawed 1 lb. 24 sheets
Unsalted butter, melted 1 lb. + 8 oz. 3 cups
Feta cheese, crumbled 3 oz. 3/4 cup

Directions

SAUTE onions in dressing in large saucepan on medium heat until onion is tender and dressing is absorbed.

HEAT oil in large skillet. Add mushrooms; saute until tender. Set aside.

FOLD each sheet of phyllo dough in half lengthwise; fold in half again crosswise. Brush lightly with butter. Working your way around the phyllo, fold and crimp edge to form a 1/2-inch rim while working phyllo into free-form circular shape. Brush edge with butter.

FILL each phyllo tartlet with layers of 1/4 cup mushrooms, 1/4 cup onion and 1-1/2 tsp. cheese. Place on lined full size sheet pans.

BAKE at 350°F for 10 minutes or until filling is thoroughly heated and crust is golden brown.

Kraft Kitchens Tips

TIP
Serve with a dollop of crème fraîche or sour cream sprinkled with chopped fresh chives.
If using convection oven, bake at 325°F for 10 minutes or until filling is thoroughly heated and crust is golden brown.
K:13742v01:97035
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