Wild Mushroom Tartlets
60 days ago
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Every autumn I make triple batches of these Wild Mushroom Tartlets and stash them in the freezer for when company comes. They are the perfect make-ahead appetizer.
It is fun to try the different kinds of fresh wild mushrooms available these days. But even if you can only find cremini or baby bella mushrooms, this recipe will still taste great.
Cutting the Shallots and Mushrooms
The only real chopping to be done is for the shallots and mushrooms. The 5″ Petite Santoku knife is a good size for finely chopping the shallot.
For the wild mushrooms, the Santoku-Style Trimmer is a good choice, since its sharp Double-D® edge can cut through their spongey texture without crushing or tearing.
The beauty of mushrooms is there are many varieties, so you can really choose whichever you like best.
For information on how to cut mushrooms, take a look at our video tutorial.
The Flavors
Thyme and mushrooms make a perfect pairing. Use fresh thyme leaves if you can, because the flavor is much more subtle. Instead of picking all the little leaves off the stems, I place three or four whole sprigs of fresh thyme in the pan when the mushrooms are cooking and then just remove the stems.
While the mushrooms and shallot are sautéing you’ll start to smell the earthy, herby aroma and immediately know that something delicious is about to happen. A bit of sherry is added to the pan to help release all the brown bits before some flour is added and then salt, pepper and heavy whipping cream.
A note about the sherry. Be sure to use dry sherry and not cooking sherry. Dry sherry has a crisp, tangy flavor that marries well with the mushrooms. Cooking sherry tends to be a bit sweeter.
Once the filling has cooled, fill the mini tart shells, sprinkle with Parmigiano-Reggiano cheese and pop them in the oven at 350 F for about ten minutes.
The tartlets can be frozen before baking. Place filled tart shells on a baking sheet in freezer for two hours or until tartlets are frozen. Then, place frozen tartlets in an airtight container or plastic bag and return to freezer for up to a month. To bake them, place the frozen tart shells (no need to thaw) on baking sheet and bake in a preheated 350 F oven for 12 to 15 minutes.
These Wild Mushroom Tartlets are a delicious, one-bite appetizer that will have your guests clamoring for more.
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallot
- 3/4 pound mixed wild mushrooms (such as cremini, shitake, oyster), finely chopped
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme, rubbed fine
- 1 tablespoon dry sherry (not cooking sherry)
- 2 tablespoon flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup heavy whipping cream
- 24 mini tart shells or phyllo shells
- 1/4 cup coarsely grated Parmigiano-Reggiano cheese
Directions
- Preheat oven to 350 F.
- To make filling, melt butter in a large, heavy sauté pan over medium-high heat. Add shallot, mushrooms and thyme, and sauté, stirring frequently, until mushrooms are softened and beginning to brown and pan is dry.
- Add sherry and stir to scrape up any brown bits on bottom of pan. Cook for 30 seconds and then reduce heat to medium.
- Sprinkle with flour, salt and pepper, stirring constantly until flour is cooked, about 1 minute.
- Pour in cream and simmer on low until mixture thickens. Taste for seasoning and add additional salt and pepper if needed. Remove from heat and let cool.
- To assemble appetizers: Spoon approximately 1 tablespoon of filling into shells. Sprinkle cheese on top.
- Place shells on ungreased baking sheet. Bake for 10-15 minutes or until filling is warm and cheese melts. Remove from oven and cool slightly before serving.
Note: Appetizers can be frozen before baking. Place filled tart shells on baking sheet in freezer for 2 hours or until tartlets are frozen. Place frozen tartlets in an airtight container or plastic bag and return to freezer for up to a month. To bake, preheat oven to 350 F, place frozen tart shells (no need to thaw) on baking sheet and bake in oven for 12-15 minutes.
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