Wild Mushroom Tartlets
- Yield: 5 dozen - Serves 30 (2 per pe
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 164
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 220
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
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
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.