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

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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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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/17/2008
I found this to be quite a charming recipe--easy to make with impressive results. Since the phyllo tart shells are not available in my area I took phyllo dough and pressed it around the cups of a muffin pan then filled the cups with the mixture. Although the recipe lends itself well to chanterelle mushrooms it can be modified easily e.g. by substituting spinach for the mushrooms. Any quiche ingredients would work. I find that this particular recipe tastes best by increasing the garlic onions cream cheese and Swiss cheese a bit and I add an extra egg. This dish is also quite suitable for brunch. Read More
(23)

Most helpful critical review

Rating: 3 stars
12/08/2003
Pretty good but next time I will add more Swiss cheese cream cheese and bacon. Read More
(22)
15 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/17/2008
I found this to be quite a charming recipe--easy to make with impressive results. Since the phyllo tart shells are not available in my area I took phyllo dough and pressed it around the cups of a muffin pan then filled the cups with the mixture. Although the recipe lends itself well to chanterelle mushrooms it can be modified easily e.g. by substituting spinach for the mushrooms. Any quiche ingredients would work. I find that this particular recipe tastes best by increasing the garlic onions cream cheese and Swiss cheese a bit and I add an extra egg. This dish is also quite suitable for brunch. Read More
(23)
Rating: 3 stars
12/08/2003
Pretty good but next time I will add more Swiss cheese cream cheese and bacon. Read More
(22)
Rating: 4 stars
08/15/2008
The only changes I made were to omit the parsley and I used chestnut mushrooms. I couldn't find phyllo shells (admittedly I didn't look too hard) so I used a cookie cutter to cut out circles of white bread which I pressed into a greased muffin tin and toasted in the oven for about 5 mins. Turned out really well! This is a nice little snack/appetizer. Thanks! Read More
(10)
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Rating: 4 stars
03/20/2009
I used this filling to go over crostini instead of phyllo cups. I didn't use the brandy because I don't like the taste but other than that- I popped em' under the broiler for about 4 minutes and they were perfect! I brought them to a party and they were gone right away with requests for the recipe. I have to say that I think with the egg and bacon texture they would be a huge hit at a brunch or breakfast!! Read More
(9)
Rating: 5 stars
03/02/2010
This recipie is absolutly wonderful as written I have made these several times and I always get rave reviews. Perfect appertizer or even fancy football food which is when I usually make them. Read More
(7)
Rating: 5 stars
02/24/2010
Totally gorgeous - followed the recipe exactly as set out except didn't use brandy and used a bit more egg and cheese Read More
(6)
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Rating: 3 stars
08/01/2012
Not my favourite appetizer. I brought them to a party and no-one asked for the recipe. I will look for another use for my mushrooms next time. Read More
(2)
Rating: 5 stars
07/28/2012
I am not a fan of swiss cheese so I substituted Gruyere. Also didn't have any brandy so I used a Chardonnay. The tartlets were amazing and I got loads of compliments. Read More
(1)
Rating: 4 stars
03/14/2014
I thought the tartlets were delicious but next time I planning to add sausage and cut the mushrooms in half. Read More
(1)
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