CHANTERELLE MUSHROOM TARTLETS
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
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
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Maya Daher
[email protected]I can't wait to try this recipe!
Dylan Donovan
[email protected]These tartlets are the perfect way to use up leftover mushrooms.
Mominul Hoque
[email protected]I love the combination of mushrooms and cheese in these tartlets. They're the perfect appetizer or snack.
Fatoumata Sillah
[email protected]These tartlets are so easy to make and they're always a crowd-pleaser.
Emmanuel Sierra
[email protected]I made these tartlets for a party and they were a huge hit! Everyone loved them.
B. Baroo
[email protected]These tartlets were absolutely delicious! The mushrooms were perfectly cooked and the cheese was melted and gooey. The pastry was flaky and buttery. I highly recommend this recipe.
Sabina Timalsina
[email protected]I followed the recipe exactly and the tartlets turned out perfectly. The mushrooms were savory and the cheese was gooey. The pastry was flaky and golden brown. I served them at a brunch party and they were a huge hit.
Mostafa Alaa
[email protected]These tartlets were easy to make and turned out beautifully. I used a store-bought puff pastry dough to save time, and the results were still amazing. The mushrooms were perfectly cooked and the cheese was melted and bubbly. I highly recommend this r
Francis Robert
[email protected]I'm not usually a fan of mushrooms, but these tartlets were surprisingly delicious. The mushrooms had a rich, earthy flavor that was perfectly complemented by the creamy cheese and crispy pastry. I'll definitely be making these again.
hanifsheikh hanifsheikh
[email protected]These chanterelle mushroom tartlets were a hit at my last dinner party! The combination of earthy mushrooms, creamy cheese, and flaky pastry was absolutely divine. I'll definitely be making these again soon.