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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By Chef #774642
on January 05, 2011
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I'm shocked that so many liked this recipe. First of all, phyllo cups are greasy on their own, but adding 1/4 cup of truffle oil to the mixture was over the top. I brought about 30 of them to a New Years Eve party and returned home with most of them. Nobody liked them. Perhaps a couple of drops of truffle oil on the mixture after it's in the cups. The mushroom mixture is wonderful on its own without adding any type of oil. A little truffle oil goes a long way.
By capoohbear_4254535
Glendora, CA
on June 13, 2010
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I've had these before at a catered event, so I thought I would make them at home. I just can't get enough, and everyone loves them. Even people who don't like mushrooms seem to be fan of these tarts. I made a couple of changes, due to ingredients availability. I used feta cheese instead of goat cheese, and I used rolled phyllo dough. It's a little harder using the rolled dough, as you have to cut it; but I cut the sheets into 8" squares and then folded them into triangles after they were stuffed. You could do 4" squares. The tartlets would be smaller, but they're the perfect size for finger food.
By steaknight
Lexington, SC
on September 24, 2009
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I've been making this for guests for a few years. I love it and I've received great feedback on it. I add white truffle oil to the mushrooms after they've been sauteed. We love the deep mushroom flavor, so this recipe works well for us.
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