Chanterelle Mushroom And Bacon Tartlets Food

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.

CHANTERELLE MUSHROOM TARTLETS

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.

BAVARIAN CHANTERELLE MUSHROOMS WITH BACON

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.

CREAMY CHANTERELLE MUSHROOMS WITH BACON

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.

CHANTERELLE MUSHROOM BURGERS

Steps:

• Heat 1 T margarine & 1 T oil in large skillet over medium-low flame.
• Add onions and cook 18 minutes, stirring often, until limp and deeply colored. Transfer onions to small bowl.
• Wipe out skillet, add remaining butter and olive oil and heat over medium-high.
• Cook mushrooms in oil mixture 5 minutes. Strin in rosemanry, salt, & pepper, then cook 5 minutes more until mushrooms are tender.
• Stir in mustard and half & half; cook, stirring often, until thickened into sauce. Add onions.
• Season meat with more salt and pepper.
• Form into six large, 1-inch-thick patties. Heat large, cast iron skillet over medium-high flame for several minutes.
• Pan-grill to desired doneness, 4-6 minutes per side.
• Split buns in half and lightly toast. Serve burgers, topped with mushroom sauce, on toasted buns with dijon mustard.

LEEK AND CHANTERELLE TART

Steps:

• Make crust: In a medium bowl, mix flour, salt, and pepper. Rub butter into flour until most of it looks like cornmeal but some larger, pea-size pieces remain. Drizzle in 3 tablespoons ice-cold water while stirring quickly with a fork. Or, pulse flour, salt, pepper, and butter in a food processor until a coarse, cornmeal-textured mixture forms, then drizzle in ice water until dough comes together. Turn dough onto a large piece of plastic wrap and use wrap to press dough into a 1-in.-thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.
• Preheat oven to 375. Lightly flour a work surface. Unwrap dough; with a rolling pin gently roll it, turning dough 90 degrees between each roll, into a 12 inch circle.
• Place rolled-out dough in a 9 1/2 inches tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.
• Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.
• Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.
• Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.