Potato-Crusted Mushroom Tarts
Makes 12 tarts
2 tbsp (25 mL) vegetable shortening
3 peeled medium potatoes, coarsely grated (about 2 cups/500 mL)
1 medium onion, minced
1 egg, lightly beaten
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) salt
Filling:
2 tbsp (25 mL) butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and grated
2-1/2 cups (625 mL) finely chopped mixed mushrooms (button, cremini, shiitake, oyster or portabella)
1 tsp (5 mL) each dried basil and salt
1/2 cup (125 mL) each bread crumbs, grated Cheddar and crumbled feta cheese
2 eggs, lightly beaten
3 or 4 mushrooms, thinly sliced
1 tsp (5 mL) toasted sesame seeds (optional)
Grease nonstick muffin tin with shortening. Cut away sides of 12 large paper muffin liners; place circular paper bottom into each greased cup.
In bowl, combine potatoes and onion, egg, flour and salt; divide among muffin cups, pressing evenly up sides and over bottoms. Coat lightly with cooking oil spray. Bake in 400°F (200°C) oven for about 20 minutes until crisp-browned at edges.
Filling: Meanwhile, in large heated skillet, melt butter; sauté garlic, onion, carrots, mushrooms, basil and salt until softened, about 10 minutes. Mix in bread crumbs, Cheddar and feta cheese and eggs. Divide among potato-lined cups; top each with a few thin slices of mushrooms and sprinkle of sesame seeds. Return to oven; reduce heat to 350°F (180°C) and cook for 25 minutes. Carefully remove paper bottom before serving.
TIP: To prevent cooked portabella mushrooms from becoming black, scrape out and discard the dark gills from their underside before chopping and cooking.
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