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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Ainy 217
[email protected]Overall, I thought these tartlets were pretty good. The filling was tasty and the pastry was flaky. However, I found them to be a bit too greasy for my liking.
Wycliffe Osiako
[email protected]These tartlets were a bit bland for my taste. I think I would add more herbs and spices next time.
GEMVAMPIRE1 Irving
[email protected]I've made this recipe several times and it always turns out perfect. The tartlets are flaky and golden brown, and the filling is creamy and delicious. I love serving them as an appetizer or light lunch.
Dave Anderson
[email protected]These tartlets were delicious! I made them for a party and they were a huge hit. The filling was flavorful and the pastry was flaky. I highly recommend this recipe.
Fathi Hussein
[email protected]I loved these tartlets! They were so easy to make and they tasted amazing. The filling was creamy and savory, and the pastry was flaky and buttery. I will definitely be making these again.
Mahdi Hoseyni
[email protected]These tartlets were a bit too rich for my taste. The filling was heavy and the pastry was dense. I wouldn't make them again.
haris rana
[email protected]I tried this recipe and the tartlets turned out great! The filling was creamy and flavorful, and the pastry was flaky and golden brown. I will definitely be making these again.
Rehmatullah Khoso
[email protected]I was disappointed with these tartlets. The filling was bland and the pastry was tough. I wouldn't recommend this recipe.
TheMiner Sisters
[email protected]These tartlets were a bit more work than I expected, but they were worth it. The filling was flavorful and the pastry was flaky. I would definitely make them again for a special occasion.
Sky Marie
[email protected]I love these tartlets! They're so easy to make and always a crowd-pleaser. I've even made them for special occasions, and they've always been a hit.
Rx Imran Vai
[email protected]These tartlets were easy to make and turned out beautifully. The filling was delicious, and the pastry was flaky and crispy. I would definitely make them again.
Chitra Bishokarma
[email protected]I made these tartlets for a potluck, and they were a huge success! Everyone loved them. I will definitely be making them again.
Ronnie Overstreet
[email protected]These tartlets were delicious! I used a store-bought puff pastry dough to save time, and they still turned out great. The filling was creamy and flavorful, and the mushrooms were perfectly cooked.
Raza Rahi
[email protected]I've made this recipe several times, and it always turns out perfectly. The tartlets are flaky and golden brown, and the filling is rich and flavorful. I love serving them as an appetizer or light lunch.
Fahmeeda Akhlaq
[email protected]These chanterelle mushroom tartlets were a hit at my last dinner party! The flavors were incredible, and the presentation was beautiful. I highly recommend this recipe.