Wild Mushroom Tartlets

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 5 dozen - Serves 30 (2 per pe
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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

2 tablespoons butter

1 shallot, chopped

2 garlic cloves, chopped


  1. 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.
  2. 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.