Gluten-Free Mushroom Julienne Tartlets

Instructions

1. 1Preheat your oven to 190°C.
2. 2Finely chop the 1/2 medium Onion and mince the 2 cloves Garlic. Melt the 2 tbsp Butter in a 25.4 cm skillet over medium heat. Add the chopped onion and minced garlic to the skillet and cook for 3-4 minutes, or until they are softened and slightly translucent.
3. 3Add the about 450 g Mushrooms, sliced, to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned.
4. 4In a small bowl, whisk together the 1 cup Heavy Cream and the 1 tsp Tapioca Starch until smooth. Pour this mixture into the skillet with the mushrooms. Bring to a gentle simmer and cook for 2-3 minutes, stirring constantly, until the sauce has slightly thickened.
5. 5Remove the skillet from the heat. Stir in the 1/4 cup Parmesan Cheese until it is melted and combined. Season the mushroom mixture with the 1/2 tsp Salt and 1/4 tsp Black Pepper.
6. 6Carefully spoon the warm mushroom mixture into the 8 Gluten-Free Tartlet Shells, filling each one evenly.
7. 7Place the filled tartlets on a baking sheet. Bake in the preheated oven for 10-12 minutes, or until the filling is heated through and the edges of the tartlet shells are golden brown.

Substitutions

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