Mushroom Bacon Tarts
Mushroom Bacon Tarts
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Ingredients
| ¼ | cup + 1 tablespoon vegetable oil | |
| 6 | cups button mushrooms, quartered | |
| ½ | cup bacon, diced | |
| 1½ | cups white onion, thinly sliced | |
| ¾ | teaspoon salt | |
| 1 | teaspoon garlic, minced | |
| 2 | tablespoons fresh parsley | |
| ½ | cup green onions | |
| 1 | egg | |
| ½ | cup whipping cream | |
| 10 | CO-OP GOLD Tart Shells | |
| ½ | cup Gruyère cheese, finely grated |
Directions
Makes: 10 tarts
Prep time: 15 minutes
Cook time: 20 minutes
Preheat oven to 375°F. In a large pan or pot, warm the oil over high heat. Then add the mushrooms and cook until browned. Add the bacon to the pot and continue to cook until bacon has browned. Then reduce heat to medium and add white onions and salt. Continue cooking for another three to five minutes until onions start to lightly brown. Add garlic for the last minute of cooking. Remove pot from heat and transfer the mixture to a food processor. Add parsley and green onions and process until chopped. Be careful not to over-blend. Transfer the mixture to a bowl and stir in the egg and whipping cream.
Fill tart shells to the top and add a sprinkle of Gruyère cheese. Bake for 14 to 16 minutes. Serve slightly warm or at room temperature.