Wild Mushroom Tartlets

Directions

1. Bake, cool and remove the "tops" of the shells according to the package directions.
2. Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook for 30 seconds. Add the mushrooms and thyme to the skillet. Cook for 5 minutes or until the mushrooms are tender and the liquid evaporates, stirring often.
3. Stir the cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture thickens. Remove the skillet from the heat and let stand 10 minutes.
4. Spoon about 2 teaspoons mushroom mixture into each pastry shell. Sprinkle with the parsley. Serve warm.
5. Make Ahead Tip: Place refrigerated filled pastries on a baking sheet. Bake at 350°F. for about 5 minutes or until they're warm.