**Indulge in a symphony of flavors with our exquisite chanterelle mushroom and bacon tartlets, a culinary masterpiece that combines the earthy, nutty essence of chanterelles with the smoky, savory richness of bacon, all nestled in a flaky, buttery crust.**
**Dive into a delightful journey as we unveil two extraordinary recipes.**
**The first recipe captivates with a creamy filling, made from a blend of sautéed chanterelles, crispy bacon, and a velvety combination of cream cheese, sour cream, and Parmesan cheese, all enveloped in a golden-brown crust.**
**The second recipe tantalizes with a tangy twist, featuring a filling composed of fresh chanterelles, crisp bacon, and a vibrant mixture of lemon zest, goat cheese, and aromatic herbs, encased in a flaky, buttery crust.**
**Each bite promises an explosion of flavors and textures, leaving you craving more.**
BAVARIAN CHANTERELLE MUSHROOMS WITH BACON
Bacon and mushrooms are a match made in heaven. When you have the luxury of fresh chanterelles, this simple dish is an easy but exquisite way to prepare them. Serve with a baguette and white wine.
Provided by Marianne
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Cook bacon and onion until onion is soft and translucent and bacon is crisp, about 5 minutes.
- Add chanterelle mushrooms and simmer in the skillet until liquid has completely boiled off, about 10 minutes. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 8.1 g, Cholesterol 12.6 mg, Fat 4.8 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 189.9 mg, Sugar 2 g
CREAMY CHANTERELLE MUSHROOMS WITH BACON
When you can find fresh chanterelles, this recipe is a must. Chanterelle mushrooms are sauteed with bacon and onion, then combined with sour cream and finished with freshly chopped parsley. Serve over toast or grilled ciabatta for a luxurious starter or light main.
Provided by Julia
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
- Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 34.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 8.7 g, Sodium 317.4 mg, Sugar 4.2 g
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
CHANTERELLES ON TOAST
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.
Provided by Tara Parker-Pope
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
- Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
- Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use fresh chanterelle mushrooms. Fresh chanterelle mushrooms have a more intense flavor and a better texture than dried mushrooms. If you can't find fresh chanterelle mushrooms, you can substitute other types of mushrooms, such as shiitake or oyster mushrooms.
- Cook the bacon until it is crispy. Crispy bacon will add a nice textural contrast to the soft mushrooms and creamy filling.
- Use a good quality puff pastry. A good quality puff pastry will rise evenly and create a flaky crust. You can find puff pastry in the freezer section of most grocery stores.
- Don't overfill the tartlets. If you overfill the tartlets, the filling will spill out and the tartlets will be difficult to eat.
- Serve the tartlets warm. The tartlets are best served warm, when the filling is melted and gooey.
Conclusion:
These chanterelle mushroom and bacon tartlets are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a special occasion. With their flaky crust, creamy filling, and savory bacon and mushrooms, these tartlets are sure to be a hit!
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