Dairy-Free Mushroom Julienne in Tartlets

Ingredients

• 1 lb Mixed Mushrooms (e.g., cremini, shiitake, oyster)
• 1/2 Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 cup Dairy-Free Cream
• 1/4 cup Dry White Wine (optional)
• 1 teaspoon Fresh Thyme
• to taste Salt and Pepper
• 6 Vegan Tartlet Shells

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Finely chop the 1 lb Mixed Mushrooms, 1/2 Onion, and 2 cloves Garlic.
3. 3Heat the 2 tablespoons Olive Oil in a large skillet over medium heat. Add the chopped 1/2 Onion and 2 cloves Garlic and cook, stirring occasionally, until they are softened and the onion looks translucent, about 5 minutes.
4. 4Add the chopped 1 lb Mixed Mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are beginning to turn golden brown, about 8-10 minutes.
5. 5Pour in the 1 cup Dairy-Free Cream and the 1/4 cup Dry White Wine, if you are using it. Stir in the 1 teaspoon Fresh Thyme, and season with Salt and Pepper to your taste. Bring the mixture to a gentle simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
6. 6Spoon the mushroom mixture evenly into the 6 Vegan Tartlet Shells.
7. 7Place the filled tartlet shells on a baking sheet and bake in the preheated oven at 375°F (190°C) for 10-15 minutes. They are ready when the tartlet shells are golden brown and the mushroom filling is heated through.
8. 8Serve the tartlets warm.

Substitutions

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