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Chanterelle Mushroom and Bacon Tartlets

Chanterelle Mushroom and Bacon Tartlets

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GOODHOOD

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 15 to 20 minutes, or until filling is set.
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Reviews

Wilemon
22
12/8/2003

Pretty good, but next time I will add more Swiss cheese, cream cheese, and bacon.

Epicurus
21
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 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.

MelissasMeals
9
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 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!!