These tarts can be frozen and ready in minutes when you have unexpected guests. It is also the pate I use on my individual beef wellington's. Use this pate for any recipe calling for pate. It is my go to recipe! I have even made the pate and kept it in the freezer. Would be great in a stuffed tomato as well. The uses are endless.
Notes from the Test Kitchen:
This is a terrifically earthy pate with all the richness of a good mushroom soup. We served it in Deb's Blue Ribbon recipe for Individual Beef Wellingtons... and were absolutely wowed.
butter, cut in pieces.
egg, slightly beaten
finely chopped shallots
finely chopped mushrooms
heavy cream (whipping cream)
finely chopped chives
parsley sprigs, optional for garnish.
How to Make Mushroom pate for tarts or Beef Welington
1For the tart dough: In food processor, combine butter, flour and salt. Process just until butter breaks into small pieces. Do not over mix. Add sour cream and egg. Mix well. Wrap in wax paper and chill. Press into 48 miniature muffin cups, the tiny ones.
Bake in preheated 400 degree oven for 12-15 minutes or until golden.
SHORT CUT TARTS: You can cut 3 inch rounds of white bread (no crust) butter them generously on both sides, carefully fit them into the muffin cups, add filling and bake in preheated 350 degree oven for 10 minutes. Broil for 1 minute to crisp.
In heavy skillet melt butter. Add shallots cook for 4 minutes,stirring constantly. Shallots should not brown. Blend in mushrooms. Cook until all moisture evaporates,about 10-15 minutes. Sprinkle flour over mixture. Mix well. Stirring constantly, add cream and bring to a boil. When mixture thickens, reduce heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.
3Fill each tart with mixture. Bake in preheated 350 degree oven for 10 minutes. Garnish with small sprigs of parsley, if desired. Serve immediately.
Tarts can be frozen, and baked frozen in prepared 400 degree oven for 12 minutes.