Spring Favorites

Mushroom Tarts

Shared with me by: Cheryl W (friend & neighbor)

Ingredients

  • 1 tube Pillsbury Crescent rolls
  • 1 bunch green onions, chopped
  • 1/4 c. shredded Swiss cheese
  • 2 Tbls. butter
  • 10 oz. fresh mushrooms washed and chopped
  • 1 Tbls. lemon juice
  • 1/2 t. salt
  • Pinch of pepper
  • 1 Tbls. cornstarch
  • 1 Tbls. cold water
  • 3/4 c. heavy cream

Instructions

Sauté onion in butter; stir in mushrooms and cook until liquid evaporates. Add lemon juice, salt and pepper. Combine cornstarch and water; add to mushroom mixture. Add cream and stir until thickened.

Unroll crescent dough, shape into a rectangle and cut into 24 squares; carefully press each square into greased mini muffin cups. Fill with 1 tablespoon of mushroom mixtures. Sprinkle with Swiss cheese. Bake at 350degrees for 15 minutes or until browned on edges and filling is set. Remove from pan and serve on platter.