Wild Morel Tarts

Morel Tarts
Submitted by Illinois Outdoor News Reader: Lisa Hingson

1 8-ounce package cream cheese, softened,
½ cup butter, softened,
1 ½ cups all-purpose flour,
6 ounces fresh morel mushrooms,
½ cup chopped onion,
3 tablespoons butter,
¼ cup sour cream,
2 tablespoon all-purpose flour,
¼ teaspoon salt,
1/8 teaspoon dried marjoram, crushed,
1/8 teaspoon dried rosemary, crushed,
1 egg, lightly beaten.

For pastry: In mixing bowl, beat cream cheese and ½ cup butter with an electric mixer until smooth. Add 1 ½ cups flour and beat on low speed until combined. Cover; chill at least 1 hour or until dough is easy to handle. Meanwhile, clean mushrooms. Place morel mushrooms in a large bowl. Cover with cold tap water; add ½ teaspoon salt. Soak for 10 to 15 minutes. Drain, rinse and repeat two more times. Drain thoroughly; pat mushrooms dry with paper towels. Chop mushrooms (you should have 2 cups).

For filling: In a large skillet, cook onion in 3 tablespoons butter over medium heat until tender. Add mushrooms. Cook and stir for 3 to 5 minutes, or until liquid is nearly evaporated. Remove from heat. In a small bowl, stir together sour cream, 2 tablespoons flour, salt, marjoram and rosemary until combined. Stir sour cream mixture into mushroom mixture.
On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges to 1/8-inch thickness. Cut into twenty-four 3-inch circles, re-rolling as needed. Using small cutters; make cutouts in the centers of half of the rounds, or cut a slit in half of the rounds to let the steam escape during baking.
Place 12 of the circles without cutouts on an ungreased baking sheet. Place about 1 tablespoon of the filling in center of each. Moisten edges of filled pastry with a little water. Add remaining 12 circles with cutouts or slits. Crimp edges together with a fork. Brush tops with beaten egg.
Bake in a 350 degree oven for 25 minutes, or until pastry is golden brown.
Serve warm.

Here's another great recipe using Morel Mushrooms. https://www.outdoornews.com/May-2014/Crab-Cheese-Stuffed-Wild-Morel-Mushrooms/

Categories: Import

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