Gruyere and Mushroom Tarts

Ingredients

• 0.3 cup button mushrooms stemmed sliced
• 3 tablespoons freshly chives chopped
• 1.5 cups cup heavy whipping cream 
• 0.3 cup cremini mushrooms stemmed sliced
• 3  eggs 
• 1 tablespoon garlic minced
• 24 servings salt and coarsely ground pepper black
• 0.5 cup gruyere cheese finely grated
• 2 tablespoons olive oil 
• 0.3 cup oyster mushrooms stemmed sliced
• 1 Dash sherry vinegar 
• 0.3 cup mushroom caps stemmed sliced
• 24  prebaked tart shells mini

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• muffin tray

Directions

1. Preheat oven to 325 degrees F.
2. In a large saute pan over medium-high heat, add the oil.
3. Add the garlic and saute for a few seconds.
4. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes.
5. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
6. In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
7. Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese.
8. Bake until the custard sets, about 22 minutes.
9. Remove from the oven to a serving tray and serve.