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[nverland]

Creamy Mushroom Tarts
Makes 12 tarts

Ingredients:

2 boxes ready-made pie crusts
2 Tbsp. Canola oil
5 cups thinly sliced mushrooms ~ use a combo of shitake, cremini, oyster, or whichever mushrooms you like best
2 cloves garlic, minced
1/2 tsp. Dried thyme
Salt to taste
2 tsp. finely grated lemon rind
1 1/2 tsp. All-purpose flour
2/3 cup evaporated milk
1 cup freshly shredded Asiago or Fontina cheese
(Or cheese of your choice)

Directions:
Preheat oven to 425F.

Let pie crusts sit out on the counter for about 10 min., then cut out rounds with a 3.5-inch cookie or biscuit cutter. Fit each round into a 12-cup muffin pan. Prick bottom of each with tines of fork. Bake in center of oven for 10 minutes or until golden.

Preheat broiler to 500-F

Heat oil in 10-inch (at least) skillet set over med-high heat. Add mushrooms, garlic, thyme, and salt; cook stirring, for about 10 minutes or until mushrooms are golden brown and any excess moisture has evaporated. Stir in lemon rind. Sprinkle with flour; cook stirring, for one minute. Pour in evaporated milk, bring to boil. Cook stirring, for 5 minutes or until thickened.

Spoon filling into baked tart shells, dividing evenly; sprinkle each with cheese. Broil 1-2 minutes or just until cheese has melted.

Serve immediately.

You can also add a swipe of grainy mustard to the tops of tarts before you sprinkle the cheese on ~ gives them a little kick.