Tartlets of Wild Mushrooms

Pastry

Step 1: Combine flour and salt in a bowl. With pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle on water 1 tablespoon at a time, tossing with fork until pastry holds together. Shape into ball. Cover and refrigerate for 1 hour.

Step 2: Preheat oven to 400-degrees F. Roll half the pastry 1/16-in thick. Cut twenty-four 2 1/2-inch circles from pastry. Press each circle onto bottom and up sides of 24 miniature muffin pan cups. Prick pastry several times with a fork; freeze for about 10 minutes. Bake for 12 - 15 minutes, until golden. Repeat with remaining pastry.

Step 3: Remove shells from pans...(Can be made ahead: Wrap and freeze for up to 1 month). Just before serving, reheat shells on cookie sheet and place in a 400-degrees F oven about 5 minutes. Spoon 1 heaping teaspoon filling into each shell. Sprinkle with chives. Makes 5 dozen.

Wild Mushroom Filling

Step 4: Melt butter in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring until translucent, about 2 minutes. Add mushrooms and cook, stirring, 5 minutes more. Add vermouth, reserved mushroom liquid and rosemary; reduce liquid to 1 tablespoon, abut 10 minutes. Add cream, salt and pepper; cook until mixture thickens and is reduced to 1 1/2 cups, about 10 minutes. Transfer to a bowl. (Can be made ahead. Cover and refrigerate up to 24 hours. Reheat in a saucepan over medium-high heat, stirring frequently, until hot).