Mini Mushroom Ragout Tarts
The tart shells are available online at siljanscrispycup.com.
- Total Time:
- Yield: Makes 12 dozen
Photography: Francesco Lagnese
Source: Martha Stewart Living
- 6 (1.4-ounce) boxes Siljans Croustades Crispy Shells
- 1/4 cup extra-virgin olive oil
- 1 pound white button mushrooms, trimmed and quartered
- 3 leeks (about 1 1/2 pounds), trimmed
- 1/2 cup white wine
- 1 cup heavy cream
- Coarse salt and freshly ground pepper
Heat and crisp shells according to package directions. Let cool completely.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a cutting board. Repeat with another tablespoon oil and remaining mushrooms. When mushrooms are cool enough to handle, finely chop.
Chop white and pale-green parts of the leeks and wash and dry well; reserve dark-green tops. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Reduce heat to medium-low; add leeks and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms, wine, and cream. Raise heat to medium-high and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Season with salt and pepper.
Meanwhile, finely dice leek green tops and wash and dry well. Heat remaining tablespoon oil in a large skillet over medium-high heat. Add leek tops and cook, stirring occasionally, until tender, about 5 minutes. Season with salt.
Fill each crisp shell with 1 teaspoon mushroom mixture. Top with leek greens. Serve warm or at room temperature.