1. PASTRY: Place flour& salt in food processor and scatter butter& cheese over top; pulse together with on-off motion. 2. Remove from processor, form into a ball& chill for 30 minutes. 3. Pinch 1 inch balls from the pastry& pat (NOT rolled as this pastry is very rich) into small tart or muffin tins- or foil tart tins. 4. Chill until needed. 5. Preheat oven to 400F. 6. Heat butter in skillet; add mushrooms& saute for 5 minutes or until juices disappear. 7. Add garlic& cream& bring to a boil; add lemon juice, green onion, parsley& seasonings. 8. Spoon into pastry cases. 9. Bake for 15- 20 minutes or until pastry is edged with gold& mushroom filling is hot. 10. Turn out of tins& cool for 10 minutes. 11. These may be frozen on cookie sheets, placed in freezer containers& reheated from frozen state at 350F for 15 minutes or until filling is hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
