Description
Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.
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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12