Brie and Mushroom Tarts

Shells:

½ cup flour

¼ cup soft brie

2 tbsp cold unsalted butter cut into bits

salt and pepper

Filling:

5 mushrooms

1 tbsp butter

3 tbsp white wine

½ tsp margarine

2 tbsp brie

1 tbsp lemon juice

2 tbsp minced parsley

sliced mushrooms for garnish

Blend ingredients for shells, till mix forms a ball. Flatten, wrap in wax paper. Chill 15 minutes. Press 2 tbsp in 2 3/8 inch tart pans, 1/8 inch thick, trim, prick and chill for 10 minutes and place on a cookie sheet.

Bake at 425F, for 7-9 minutes

While baking, cook mushrooms, chopped in butter with wine and margarine till liquid is evaporated. Remove from heat, add brie, lemon, parsley and combine well. Fill shells and decorate with sliced mushrooms.

Bake at 375F, for 7 minutes

Serve warm, or place on rack to cool.