Toast cups
3 tb Butter; melted (no
-substitutions)
2 Loaves very thin white bread
1/4 c Dried porcini mushrooms
1/4 c Boiling water
2 tb Butter; (no substitutions)
1 tb Minced shallot
3/4 lb White mushrooms; finely
-chopped
1 tb Cornstarch
1/4 c Heavy or whipping cream
1 tb Brandy
1/2 ts Salt
1/4 ts Freshly ground pepper
1/2 c Diced plum tomato
1 tb Chopped fresh parsley
1. Make toast cups: Heat oven to 350oF. Brush 2 dozen mini-muffin pan cups
with some of the butter. With rolling pin, roll bread slices flat. Cut into
2 1/2-inch squares. Press into prepared pans. Bake 8 to 10 minutes, until
golden. Repeat with remaining butter and bread. (Can be made ahead. Store
in airtight containers up to 2 days.)
2. Soak porcini in boiling water. Melt butter in large saucepan over medium
heat; add shallot and cook 2 minutes. Drain porcini; chop fine. Add to pan
with white mushrooms; cook, stirring, 7 minutes. Whisk cornstarch into
cream; stir into mushrooms. Add brandy, salt and pepper; boil, stirring, 2
minutes. Stir in tomatoes and parsley.
3. Spoon filling by slightly rounded teaspoonfuls into toast cups. (Can be
made ahead. Let stand 1 hour. Reheat in 400oF. oven 5 minutes.) Makes 4
dozen.
Nutrition facts per tartlet: 35 calories, 2 g total fat (1 g saturated
fat), 5 mg cholesterol, 81 mg sodium, 5 g carbohydrates, 1 g protein.
Nutritional daily goals: 2,000 (2,500 for men) calories, 60 g fat or less
(70 g or less for men), 20 g saturated fat or less (23 g or less for men),
300 mg cholesterol or less, 2,400 mg sodium or less, 250 g carbohydrates or
more, 55 g to 90 g protein.
Yields
1 Servings