Wild Mushroom Tartlets

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
5 dozen - Serves 30 (2 per pe

Ingredients
  • 2 tablespoons butter
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped
  • 8 ounces goat cheese
  • 1/4 cup truffle or olive oil
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Salt and pepper, to taste
  • 60 phyllo-pastry tartlet shells, packaged
  • Garnish: sliced mushroom, chopped chives
Directions
  • In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.

  • Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.


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