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My review
Chanterelle Mushroom and Bacon Tartlets
1
GOODHOOD
"Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter."
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Ingredients
40 m servings 109Original recipe yields 12 servings (24 mini tarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1115 Ratings
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Most helpful positive review
8/17/2008
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...
Most helpful critical review
12/8/2003
Pretty good, but next time I will add more Swiss cheese, cream cheese, and bacon.
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8/17/2008
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...
12/8/2003
Pretty good, but next time I will add more Swiss cheese, cream cheese, and bacon.
8/15/2008
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 o...
3/20/2009
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...
3/2/2010
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.
2/24/2010
Totally gorgeous - followed the recipe exactly as set out except didn't use brandy and used a bit more egg and cheese
8/1/2012
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.
3/14/2014
I thought the tartlets were delicious but next time I planning to add sausage and cut the mushrooms in half.
7/28/2012
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.