Best 2 Chanterelle Mushroom And Bacon Tartlets Recipes

Welcome to the delightful world of chanterelle mushroom and bacon tartlets! These elegant and savory pastries are a perfect blend of earthy flavors, crispy textures, and rich aromas. Whether you're hosting a brunch, a special occasion dinner, or simply craving a gourmet treat, these tartlets are sure to impress your taste buds. With their golden-brown crust, tender filling, and the irresistible combination of chanterelles and bacon, these tartlets are a culinary masterpiece that will leave you wanting more. So gather your ingredients, preheat your oven, and let's embark on a journey to create these delectable chanterelle mushroom and bacon tartlets that will tantalize your senses.

Check out the recipes below so you can choose the best recipe for yourself!

CHANTERELLE MUSHROOM TARTLETS

Chanterelle Mushroom Tartlets image

We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy!

Provided by Paja9203

Categories Vegetable

Time 40m

Yield 24 appetizers

Number Of Ingredients 12

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon corn oil
3 cups chanterelle mushrooms, chopped into small pieces
1/2 cup onion, finely chopped
1 egg
1 cup monterey jack cheese, grated
1/4 cup cream cheese (light is fine)
3 tablespoons parsley, chopped
1/2 teaspoon thyme
1/4 cup parmesan cheese, grated
6 slices whole wheat bread
2 tablespoons butter or 2 tablespoons margarine

Steps:

Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
Add the half the mushrooms and half the onion. Saute until browned. (If your mushrooms are wet, even with the very high temperature, they may release liquid. If this happens, continue to cook until the liquid evaporated and mushrooms brown a little.
Cook the second half of mushrooms and onions in the other half of butter and oil.
Beat the egg slightly and add some of the hot mixture to it.
Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
Cook about one minute longer and set aside.
Cut the crusts off the bread and flatten each with a rolling pin.
Spread butter or margarine on one side of the slices of bread.
Cut into quarters and put into mini-muffin trays, butter side down.
Fill each with the mushroom filling.
Top with a sprinkling of parmesan cheese.
Bake at 350 degrees for 20 to 25 minutes.

Nutrition Facts : Calories 66.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 20.4, Sodium 98.7, Carbohydrate 3.8, Fiber 0.6, Sugar 0.6, Protein 2.7

CHANTERELLE MUSHROOM AND BACON TARTLETS

Chanterelle Mushroom and Bacon Tartlets image

Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.

Provided by GOODHOOD

Categories Mushroom Appetizers

Time 40m

Yield 12

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 ½ cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
½ teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
¼ teaspoon salt and pepper to taste
1 egg
¼ cup milk
¼ cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
Bake in preheated oven for 15 to 20 minutes, or until filling is set.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 7 g, Cholesterol 24.9 mg, Fat 6.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 132.4 mg, Sugar 0.6 g

Tips:

For the best flavor, use fresh chanterelle mushrooms. If you can't find fresh chanterelles, you can use dried chanterelles, but be sure to soak them in warm water for at least 30 minutes before using.
Don't overcrowd the tartlets. If you put too many filling ingredients in each tartlet, they will be difficult to eat and the crust will be soggy.
Be careful not to overcook the tartlets. The crust should be golden brown and the filling should be heated through, but not dry.
Serve the tartlets warm or at room temperature. They are also delicious the next day, cold.

Conclusion:

Chanterelle mushroom and bacon tartlets are a delicious and easy-to-make appetizer or light meal. They are perfect for parties or potlucks, and they are also a great way to use up leftover chanterelles. With their flaky crust, savory filling, and creamy sauce, these tartlets are sure to be a hit with everyone who tries them.