Baskets with mushrooms and walnuts

Ingredients:

• Shortcrust pastry base for pies
• 1 tbsp canola oil or rendered fat from the holiday braised beef ribs recipe, see preparation
• 1 package 250 g of sliced ​​mushrooms
• 2 tsp. crushed garlic
• 2 tsp chopped fresh thyme
• 1 medium onion, diced
• 1/4 cup chopped walnuts
• 1/4 cup breadcrumbs
• 1/4 cup beef broth

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray.
2. Take the pie dough and divide it into 10 equal portions. Line the bottom and sides of the muffin cups with the dough and press evenly to form the bases of the tartlets. Refrigerate the pan while you prepare the filling.
3. In a large skillet, heat the canola oil or rendered fat from the pan over medium heat. Beef ribs stewed with root vegetables in dark beerAdd the mushrooms, garlic, thyme, and onion. Season with salt and pepper. Fry until golden brown. Set aside 10 mushroom slices to decorate the tops of the tartlets. Set aside 1/3 cup of the mushrooms and onion for third recipe for mushroom soup.
4. Place the remaining sautéed mushrooms, onions, and walnuts in the bowl of a food processor fitted with the blade attachment. PULSE to coarsely chop. Add the breadcrumbs and beef broth, and pulse a few more times to combine.
5. Spread the mushroom filling into the prepared tins. Top with a mushroom slice. Bake until golden brown, 20-25 minutes. Remove from the oven and let cool in the tins for about 30 minutes, then carefully place the tartlets in the tins.