In this beautiful and sophisticated beginning, wild chanterelle mushrooms and bacon work perfectly together.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 24 mini tarts |
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
Instructions
- 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.
Nutrition Facts
| Calories | 109 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 132 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty straight forward easy dish! Kids loved it…
I thought the tartlets were delicious but next time I planning to add sausage and cut the mushrooms in half.
I know everything is better with bacon, but to save some calories, I omitted it. I’m sure with the bacon, this is a 5-star, so that’s what I’m giving it. I needed to use up a container of sliced button mushrooms, so I used that instead of the chanterelles. And I used all dried herbs instead of fresh. And I used the pinot grigio I was drinking instead of the brandy. And with my changes that made this wonderful recipe much more low brow than it was intended to be, it was a solid 4-stars.
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.
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.
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.
Totally gorgeous – followed the recipe exactly as set out except didn’t use brandy and used a bit more egg and cheese
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!!
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.
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!
Pretty good, but next time I will add more Swiss cheese, cream cheese, and bacon.