Chanterelle Mushroom and Bacon Tartlets

4.3
(15)
11 Reviews
3 Photos

Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.

Submitted by GOODHOOD
Published on June 8, 2018
3
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
12
Yield:
24 mini tarts
Jump to Nutrition Facts

Ingredients

  • 2 teaspoons olive oil

  • 2 tablespoons minced shallots

  • 1 clove garlic, minced

  • 1 ½ cups chanterelle mushrooms, finely chopped

  • 1 tablespoon brandy

  • ½ teaspoon minced fresh thyme

  • 1 tablespoon minced fresh parsley

  • ¼ teaspoon salt and pepper to taste

  • 1 egg

  • ¼ cup milk

  • ¼ cup shredded Swiss cheese

  • 2 tablespoons cream cheese, softened

  • 2 slices bacon, cooked and crumbled

  • 24 mini phyllo tart shells

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. 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.

  3. 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.

  4. Bake in preheated oven for 15 to 20 minutes, or until filling is set.

Nutrition Facts (per serving)

109 Calories
6g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 109
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 132mg 6%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 4g 9%
Vitamin C 1mg 1%
Calcium 52mg 4%
Iron 1mg 3%
Potassium 37mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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