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Nancy’s Recipes

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Dips & Appetizers

Savory Mushroom Tartlets with Sour Cream

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

  • ¼ C. Butter
  • 8 oz. Cremini Mushrooms
  • ½ Yellow Onion, sliced thinly
  • 1 tsp. Fresh Thyme Leaves, plus more for garnish
  • 3 Tbsp. White Wine
  • 8 oz. Nancy’s Organic Sour Cream, divided
  • 2 Tbsp. All-purpose Flour
  • ½ tsp. Kosher Salt
  • 14 oz. Prepared Pie Dough
  • 1 Egg, whisked

 

Directions

    1. Melt the butter in a large skillet over medium heat. Add the sliced onions and sauté for 2-3 minutes, until softened. Add the mushrooms and sauté for 2 minutes more.
    2. Reduce the heat to low. Add the fresh thyme and allow the mixture to slowly caramelize.
    3. Once the liquid has evaporated from the skillet, add the white wine to deglaze the pan. Use a wooden spoon to incorporate any browned bits from the bottom. Remove from the heat.
    4. In a mixing bowl, incorporate 4 oz. of the sour cream, flour and salt.
    5. Once the onion and mushroom mixture has cooled slightly, add it to the mixing bowl and incorporate.
    6. Pre-heat the oven and prepare the dough according to a recipe or package instructions. Line a baking sheet with parchment paper.
    7. On a floured surface, roll the dough to about 1/8-inch thick. Use a biscuit cutter to cut the dough into 3-inch rounds.
    8. Place half of the rounds onto the prepared baking sheet and brush the surfaces with the whisked egg.
    9. Spoon about 1 tbsp. of filling onto the center of each round. Cover with the remaining rounds and use a fork to press and seal the edges.
    10. Brush the sealed tartlets with whisked egg and cut small vents in the tops. Bake according to the dough instructions, about 10 minutes until just golden.
    11. Allow the tarts to cool slightly before serving with the remaining sour cream and fresh thyme as a garnish.
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