Savory Mushroom Tartlets Recipes

SAVORY MUSHROOM TARTS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings., Saute mushrooms in oil and drippings until tender. Stir in the bacon, tomatoes, thyme, salt and pepper. Fill each tart shell with a heaping teaspoonful of filling and 1/2 teaspoon spreadable cheese., Place on ungreased baking sheets. Bake at 350° for 6-8 minutes or until heated through.

CARAMELISED MUSHROOM TARTLETS

Steps:

• Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
• To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
• When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.

SAVORY MUSHROOM TARTLETS

Steps:

• Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. , In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly. , Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned.

CHANTERELLE MUSHROOM AND BACON TARTLETS

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.