Chanterelle Mushroom Tartlets

READY IN: 40mins
Bergy
Recipe by Paja9203

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!

Top Review by reneeumiami

Very good complimentary flavors for the chanterelles, but I wanted it to taste a bit "brighter" to balance the richness. I used bacon grease instead of corn oil, added shallots with the onion, and seasoned with salt and pepper. I also cooked them all at the same time in a large skillet. Next time I might top with asiago or squeeze some lemon juice over them.

Ingredients Nutrition

Directions

  1. Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
  2. 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.
  3. Cook the second half of mushrooms and onions in the other half of butter and oil.
  4. Beat the egg slightly and add some of the hot mixture to it.
  5. Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
  6. Cook about one minute longer and set aside.
  7. Cut the crusts off the bread and flatten each with a rolling pin.
  8. Spread butter or margarine on one side of the slices of bread.
  9. Cut into quarters and put into mini-muffin trays, butter side down.
  10. Fill each with the mushroom filling.
  11. Top with a sprinkling of parmesan cheese.
  12. Bake at 350 degrees for 20 to 25 minutes.

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