Red Wine Mushroom Filling for Tarts, Ravioli, or Pasta

This mushroom filling is so versatile you will want to keep some in the freezer for emergencies.  You can use it as a filling for savory turnovers, tossed with fresh pasta, or in tarts and tartlets.  I serve these mushroom tartlets each year at our Mardi Gras party and never have enough.  People rave about them.  In fact, I have a friend who periodically places an “order” when she is having a bad day.  They are just that good!

Red Wine Mushroom Filling

1 lb. or more mushrooms, mixed variety, cleaned and roughly chopped

1 medium shallot, finely minced

3 cloves garlic, finely minced

3 T olive oil

2 t fresh thyme

1/4 c fresh flat leaf parsley (Italian parsley), finely minced

1/2 bottle of red wine

salt and pepper to taste

Using a heavy bottom skillet, heat the olive oil until it shimmers.  Add the shallots, garlic, small bit of salt of pepper and cook until the shallot has a translucent look being careful not to burn the garlic.  Add the mushrooms and cook until they release their water and it has evaporated.  Add the thyme and parsley then add the wine.

Cook, stirring occasionally until the wine has evaporated.  Adjust the seasonings.

Mushroom Tartlets

Red Wine Mushroom Filling (above)

Puff Pastry (on this website)

2 oz. Emmenthaler cheese, finely shredded

2 oz. parmesan cheese, finely shredded

Pre-heat oven to 425 degrees F.

Roll out into a large rectangle and cut the puff pastry in circles to fit in a mini muffin pan.

Put a pinch of the Emmenthaler cheese in the bottom of each puff pastry cup

then fill with the Red Wine Mushroom filling

and top with a pinch of parmesan cheese.

Bake for 25 minutes or until golden brown and bubbly.  Cool slightly and serve warm.  Wow!  My house smells fantastic.  Mouth is watering!!