Chanterelle Mushroom 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.

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.