Party Tricks...the Mushroom Tart

Every girl needs a tart at her party...

Like every good modern girl (before she realizes she's modern), I served time in the Junior League. At least, I did in theory. Our relationship was fleeting (I'll spare the grim details) but it also one that, in spite of it all, still managed to leave a pleasant taste in my mouth. In this case, it was the taste of these delicious mushroom tarts – developed on the basis of a recipe in one of the local JL's old cookbooks. These tarts are always a hit - delightfully delicate, sinfully easy and another great standby for those in-a-pinch moments we all get caught in from time to time: load the freezer with a few trays of these and you'll be set for the duration. Who knew the Junior League turned out such good tarts?

What You Need:

• 2 tablespoons butter
• 1 shallot, chopped
• 2 garlic cloves, chopped
• 1 pound mushrooms, coarsely chopped - baby bellas are perfect and readily available; cremini, portobello, shiitake, morel, and oyster are ideal for amping up the wow factor (read: if your boss, future in-laws or otherwise noteworthy persons will be present)
  
• 8 ounces goat cheese
• 1/4 cup truffle or olive oil
• 1/4 cup fresh flat-leaf parsley, chopped
• Salt and pepper, to taste
• 60 phyllo-pastry tartlet shells, packaged
• Garnish: sliced mushroom, chopped chives

What You Do:

1. In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.

1. Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.