mushroom pate for tarts or beef wellington

Name: Mushroom Pate for Tarts or Beef Wellington
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: ## DOUGH; 10 tablespoon(s) butter, cut in pieces; 2 1/2 cup(s) all-purpose flour; 1/2 teaspoon(s) salt; 1/3 cup(s) sour cream; 1 large egg, slightly beaten; ## MUSHROOM FILLING; 4 tablespoon(s) butter; 3 tablespoon(s) finely chopped shallots; 1/2 pound(s) finely chopped mushrooms; 2 tablespoon(s) all-purpose flour; 1 cup(s) heavy cream (whipping cream); 1 tablespoon(s) finely chopped chives; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) lemon juice; ## GARNISH; - parsley sprigs, optional for garnish.

(7 RATINGS)

1.37K Pinches 10 Photos

Deb Crane

Eagle, WI

Updated on Jun 8, 2011

These tarts can be frozen and ready in minutes when you have unexpected guests. It is also the mushroom pate I use on my individual Beef Wellington. 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.

Rate

Blue Ribbon Recipe

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. Making mini tarts with the filling is a fancier appetizer that will disappear quickly.

— The Test Kitchen

prep time 15 Min

cook time 45 Min

method Bake

yield 4 dozen

Ingredients

DOUGH
10 tablespoons butter, cut in pieces
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup sour cream
1 large egg, slightly beaten
MUSHROOM FILLING
4 tablespoons butter
3 tablespoons finely chopped shallots
1/2 pound finely chopped mushrooms
2 tablespoons all-purpose flour
1 cup heavy cream (whipping cream)
1 tablespoon finely chopped chives
1/2 teaspoon salt
1/2 teaspoon lemon juice
GARNISH
- parsley sprigs, optional for garnish.

How To Make mushroom pate for tarts or beef wellington

Step 1

For the tart dough: In a food processor, combine butter, flour, and salt. Process just until the butter breaks into small pieces. Do not overmix. 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.

Step 2

Mushroom filling: In a heavy skillet, melt butter. Add shallots and 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 the mixture. Mix well. Stirring constantly add cream and bring to a boil. When the mixture thickens, reduce the heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.
Step 3

Fill each tart with the 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 a preheated 400 degree oven for 12 minutes. 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 the filling, and bake in preheated 350 degree oven for 10 minutes. Broil for 1 minute to crisp.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes