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Prep 20 mins
Cook 12 mins
I found this recipe in one of my mother's old cookbooks from a church in Hawaii. It is very good and versatile.
- 1 egg
- 1⁄4 cup instant minced onion
- 1 (10 1/2 ounce) can condensed mushroom soup
- 1⁄2 cup monterey jack cheese (*I use Jack) or 1⁄2 cup swiss cheese, shredded (*I use Jack)
- 2 tablespoons parsley, minced
- 1⁄4 cup milk (*I use milk) or 1⁄4 cup dry sherry (*I use milk)
- 5 slices bacon
- 1 cup mushroom, chopped
- 2 pie crusts
- Mix the egg, onion, soup, cheese, parsley and milk (or sherry).
- Cook the bacon until crisp.
- Crumble bacon and add to soup mixture.
- Cook mushrooms in bacon fat until limp.
- Add mushrooms to mixture.
- On a lightly floured board, roll out the pie pastry.
- Cut out circles using 1&1/2" cookie cutter or top of glass.
- Grease mini muffin pan and line each muffin tin with pastry, pressing to fit.
- Spoon mixture into each tart.
- Bake uncovered at 400 degrees for 15-20 minutes or until edges of pastry are lightly brown.
- ***This recipe can make 48 tarts, but usually I just make 24, and use the remainder of the filling to make a quiche type dish.
- Put the other pie crust into a greased pie dish and pour the rest of mixture into it.
- Bake uncovered at 375 degrees until edges of pastry are light brown.
so good. I used oyster mushrooms and sherry cooking wine. I also had an Italian blend shredded cheese.
I must admit that I was a little leery of the mushroom soup ingredient in this recipe. I am by far not an ingredient snob, but canned soups usually don't have a place in such an elegant little finger food. Here, it works. It works well. I made one pan of these for an appetizer / finger food party and used the remaining crust and filling to prepare 2 small custard dish sized tarts. Hubby snacked on one tart straight from the oven and raved. The mini bites were perfect on the buffet at our party. I will be making this recipe again. It is really a gem.
i made these a while back for a cookout. i did have to make a few minor changes due to a certain somebody not liking mushrooms and me being a vegetarian. i used condensed cream of broccoli soup in place of the mushroom soup and soy bacon in place of the real stuff. i then split the filling in half and used cauliflour in place of the mushrooms for a mushroom-free alternative. both types were easy to make and very yummy. the mushroom ones were a lovely dark brown color that looked quite nice along side of the light golden cauliflour ones. i had wanted to take some pictures to post(and bring some in to work to go with my lunchtime salad) but they were all devoured before i had a chance. guess i'll have to make them again ^_^