Ingredients for Chanterelle Mushroom Tartlets
- Butter
- 2 tablespoons corn oil
- Chanterelle Mushrooms
- 1/2 cup yellow onion, thinly sliced
- 1 large egg
- Monterey Jack Cheese
- Cream Cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon grated Parmesan cheese
- Whole Wheat Bread
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How to Make Chanterelle Mushroom Tartlets
- Heat 2 tablespoons butter and 1 tablespoon corn oil in a large skillet over medium-high heat.
- Add 8 ounces sliced chanterelle mushrooms and 1/4 cup sliced yellow onion.
- Sauté until browned, about 5-7 minutes, stirring occasionally. If mushrooms release liquid, continue cooking until evaporated and mushrooms are nicely browned.
- Repeat steps 2-3 with the remaining 8 ounces of chanterelle mushrooms and 1/4 cup sliced yellow onion, using another 2 tablespoons butter and 1 tablespoon corn oil.
- In a small bowl, lightly beat 1 large egg. Add 2 tablespoons of the hot mushroom mixture to the egg and whisk to combine.
- Pour the egg mixture back into the skillet with the remaining mushrooms. Stir in 1/2 cup grated Gruyere cheese (or similar), 1 tablespoon fresh thyme leaves, and 1 tablespoon chopped fresh parsley.
- Cook for 1 minute, stirring constantly, until the cheese is melted and the mixture is slightly thickened. Set aside to cool.
- Remove crusts from 8 slices of bread (about 1/2 inch thick). Gently flatten each slice with a rolling pin.
- Spread 1 teaspoon butter on one side of each bread slice.
- Cut each slice into quarters and place them, butter-side down, into mini-muffin tins.
- Fill each tart shell with the mushroom filling.
- Top with a sprinkle of grated Parmesan cheese (about 1 tablespoon total).
- Bake at 350°F (175°C) for 20-25 minutes, or until the tartlets are golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
13g
Carbs
1g
