Mushroom Tartlets

Katie, a dear co-worker, has decided to go onto greener pastures...ie grad school. In pure foodie fashion, we celebrated with lots and lots of food and goodies. Everything was finger food, with the exception of the chocolate covered homemade cheesecake, served with chocolate dipped strawberries....yes, we go all out at my job. Here is one of the appetizers. (*Note, I used premade frozen pastry dough due to time constraints.)

1 tablespoon extra virgin olive oil
1 small onion, diced
4 ounces portobello mushrooms, diced
4 ounces cremini mushrooms, diced
1 tablespoon dried oregano
Salt and pepper to taste
1 teaspoon dried parsley
1/4 cup milk (I used fat free)
1 1/2 - 2 tablespoons flour
Pastry dough

Cut the pastry dough into small rounds (I used a small cookie cutter). Place on a greased cookie sheet. Preheat the oven to 375 degrees.

In a large skillet, heat the oil and onion over medium heat. Cook until translucent, but not browned. Add in the mushrooms. Cook until the juices begin to be released. Add in the spices. Continue to cook for about 5 minutes. Add in the milk and flour. Stir well. It will become thickened. Take off heat and cool for a few minutes.

Then, using a teaspoon, put the mixture on top of each round. I was worried that the mixture would spread and melt off the rounds once in the oven; however, it did not. So don't be afraid!

Bake for about 15 minutes, or until the tops are lightly browned. Enjoy warm!