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mushroom pate for tarts or beef wellington

★★★★★ 7
a recipe by
Deb Crane
Eagle, WI

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.

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 @kitchencrew
★★★★★ 7
serves 4 dozen
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For mushroom pate for tarts or beef wellington

  • 10 Tbsp
    butter, cut in pieces
  • 2 1/2 c
    all-purpose flour
  • 1/2 tsp
  • 1/3 c
    sour cream
  • 1 lg
    egg, slightly beaten
  • 4 Tbsp
  • 3 Tbsp
    finely chopped shallots
  • 1/2 lb
    finely chopped mushrooms
  • 2 Tbsp
    all-purpose flour
  • 1 c
    heavy cream (whipping cream)
  • 1 Tbsp
    finely chopped chives
  • 1/2 tsp
  • 1/2 tsp
    lemon juice
  • parsley sprigs, optional for garnish.

How To Make mushroom pate for tarts or beef wellington

  • 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.
  • Ingredients for mushroom pate simmering in a skillet.
    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.
  • 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.