Portobello Mushroom and Hollandaise Tartlets

Makes 20

2 T butter
1 shallot, finely chopped
1/2 lb Portobello mushrooms, chopped
1 T cream cheese
2 T lemon juice
salt, black pepper
1 recipe Hollandaise Sauce (recipe follows)
20 tarlet shells (I use a pie crust recipe and bake these ahead)
6 basil leaves, cut into chiffonade to garnish

Preheat oven to 400 F.  Heat butter in a skillet.  Add shallots and mushrooms.  Stir fry over high heat until softened, 5 minutes.  Cool slightly.  Place mushroom mixture, cream cheese, and lemon juice in a food processor or blender; pulse to a rough puree.  Add salt and pepper to taste.  Divide mushroom mixture among tartlets.  Put 1 t Hollandaise on top and heat through in the oven for 5 minutes.  Sprinkle with basil.  Serve warm.

To make chiffonade basil, stack the basil leaves and roll them together tightly.  Slice across roll to make very fine strips.


LEMON HOLLANDAISE SAUCE
Makes 3/4 cup

1/2 c butter
2 T water
2 egg yolks
salt and white pepper
juice of 1/2 lemon  (usually 1 T if you use bottled)

Melt the butter; then skim the foam from the surface with a spoon.  Let it cool until tepid.  Place a heatproof bowl over a pan of simmering water set on low heat.  Make sure the bottom of the bowl is not in direct contact with the hot water.  Place water and yolks with a pinch of salt and pepper in the bowl.  Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, 3 minutes.  Remove the pan from the heat.

Whisk in butter, a little at a time, vigorously whisking after each addition, until the mixture emulsifies and becomes thick and creamy.  Greadually whisk in the lemon juice.  Adjust the seasoning, adding more salt, pepper, or lemon juice to taste.