Baskets with mushrooms and walnuts
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 10 baskets
Complexity: easily
Quantity: 10 baskets
A recipe for quick and delicious mushroom tartlets that won't take much time and will become a "continuation" of the holiday table. These mini-pies are perfect for serving the morning after New Year's, when the house is full of guests. This appetizer is a fun appetizer and can be prepared alongside the main holiday dish, so all you have to do is serve it for breakfast. For the tartlet base, you'll need a ready-made shortbread mix. Knead the dough and line the bottom and sides of small muffin tins to form shells. For the filling, sauté mushrooms with onions and thyme. Button mushrooms are best; they cook quickly, which also saves time. Mix the mushrooms with walnuts, arrange them on the tartlet bases, and bake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Shortcrust pastry base for pies
- 1 tbsp canola oil or rendered fat from the holiday braised beef ribs recipe, see preparation
- 1 package 250 g of sliced mushrooms
- 2 tsp. crushed garlic
- 2 tsp chopped fresh thyme
- 1 medium onion, diced
- 1/4 cup chopped walnuts
- 1/4 cup breadcrumbs
- 1/4 cup beef broth
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray.
- Take the pie dough and divide it into 10 equal portions. Line the bottom and sides of the muffin cups with the dough and press evenly to form the bases of the tartlets. Refrigerate the pan while you prepare the filling.
- In a large skillet, heat the canola oil or rendered fat from the pan over medium heat. Beef ribs stewed with root vegetables in dark beerAdd the mushrooms, garlic, thyme, and onion. Season with salt and pepper. Fry until golden brown. Set aside 10 mushroom slices to decorate the tops of the tartlets. Set aside 1/3 cup of the mushrooms and onion for third recipe for mushroom soup.
- Place the remaining sautéed mushrooms, onions, and walnuts in the bowl of a food processor fitted with the blade attachment. PULSE to coarsely chop. Add the breadcrumbs and beef broth, and pulse a few more times to combine.
- Spread the mushroom filling into the prepared tins. Top with a mushroom slice. Bake until golden brown, 20-25 minutes. Remove from the oven and let cool in the tins for about 30 minutes, then carefully place the tartlets in the tins.
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