Rating: 4.5 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
24 mini tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

109 calories; protein 4.3g; carbohydrates 7g; fat 6.2g; cholesterol 24.9mg; sodium 132.4mg. Full Nutrition
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