Cooking Instructions
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Step 1
In a large bowl, beat together the
Cream Cheese (1 cup)
,
All-Purpose Flour (1 1/2 cups)
, and
Butter (1/2 cup)
to form a dough. Chill for one hour.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Add the
Mushrooms (2 1/4 cups)
to the bowl of a food processor and pulse until finely minced and transfer to a large skillet.
Step 3
Add the
Butter (3 Tbsp)
to the skillet and cook over medium-high heat, until the mushrooms give off some of their liquid.
Step 4
Add the
Onion (1)
to the food processor and pulse until finely minced.
Step 5
Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5 to 7 minutes.
Step 6
Stir in the
Sour Cream (1/4 cup)
,
Salt (1 tsp)
and
Dried Thyme (1/4 tsp)
. Cook for about a minute until thickened and remove from heat to cool.
Step 7
Meanwhile, roll out the dough and cut into about 2 3⁄4-inch circles and press into a mini muffin pan.
Step 8
Fill the pastry cups with 1 teaspoon of mushroom filling.
Step 9
Bake for 12-14 minutes or until the crust is a light golden brown.
Step 10
Serve immediately.
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