Sandra Lee’s savory Mushroom Walnut Tarts may soon become your next holiday tradition.
This holiday season, there’s a good chance you may get called on to bring an appetizer. You can go the safe route and bring a nice selection of cheese or you can wow everyone by hollowing out a loaf of sourdough and filling it with spinach dip. However, if you really want to wow everyone and ruin their appetites before the main course, show up with these delicacies.
As should be expected with recipes from Sandra Lee, you get a few financial pointers to go with your cooking tips, but between us, don’t feel too bad if you buy your garlic in a jar (we do). Still, no matter where you get your ingredients, this recipe is simple and straightforward to make as long as you are comfortable sauteeing and as long as you have a food processor.
In the video, Sandra doesn’t talk about it, but we recommend taking care of the crust of your tarts before you begin to cook your veggies. This way, you form the crusts into the muffin tin cups, and then you can place the whole muffin tin into the refrigerator, which will allow the crusts to firm up just a bit before you add the mushroom and walnut mixture.
Also, as Sandra mentions, feel free to try different kinds of nuts, or even mix a few kinds of nuts together. We recommend pine nuts as a tasty alternative, though you can do a little trial and error to see what works best for you. Regardless of what kind of nut you choose, here’s what you’ll need to make these delicious tarts:
- Nonstick cooking spray
- Half 9-ounce package pie crust mix
- 1 tablespoon canola oil
- One 8-ounce package sliced mushrooms
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh thyme
- 1 medium onion, diced
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped walnuts
- 1/4 cup breadcrumbs
- 1/4 cup beef broth
