Wild Mushroom Tartlets

Wild Mushroom Tartlets

Mushrooms are sexy. Yep, that’s right. I said sexy. Their earthy, rich and distinctive flavor can be delicate or robust. They pair well with cheese, all kinds of vegetables and can even be the star in place of meat. They taste bright and airy when raw, creamy and intense when cooked. Mushrooms are used in every type of cuisine but I particularly like the way the mushroom is showcased in French cooking. So, when faced with the challenge of creating a food menu for my wine tasting party, I knew immediately that I wanted to make mini wild mushroom tartlets.

I chose four different kinds of mushrooms for these tartlets based on what was readily available – crimini, oyster, shiitake, and porcini. Different combinations will alter the flavor and intensity of the tartlet. Dried mushrooms that have been reconstituted (as I did here with the porcini) add a concentrated flavor and you can use the leftover cooking liquid to make some delicious soup! I even made the filling a day ahead and assembled and baked the tartlets the next day. Paired with mild leeks, salty bacon, thyme and gruyѐre cheese, these mini bites are classy and simple party food at its best. After one bite you won’t believe they are only 25 calories a piece!

Ingredients:

• 2 lbs fresh or reconstituted mushrooms
• 1 leek
• 3 slices bacon
• 1 Tbsp kosher salt
• 1 ½ Tbsp ground black pepper
• 2 Tbsp dried thyme
• 1 ½ cups shredded gruyere cheese
• 1 sheet puff pastry

Directions:

Preheat the oven to 400 degrees.

If your mushrooms are dried, place them in a saucepan, cover with water and boil for about 10 minutes. Drain, reserving the cooking liquid to make a delicious soup. Chop the mushrooms and keep to the side while you prepare the other ingredients.

Split the leek lengthwise and run under cold water to remove any sand and dirt. Cut in half lengthwise again and finely chop.

Heat a large nonstick skillet over medium heat. Chop the bacon and sauté in the skillet until brown and crispy.  Add the leek, stirring often until softened. Transfer to a large bowl.

Add the mushrooms, salt, pepper and thyme to the skillet, stirring frequently until softened. Combine with the leeks and bacon. Let cool, then stir in the cheese.

Place the thawed puff pastry on a floured surface, dust the top with flour and roll out with a floured rolling pin until it has increased by 1/3-1/2, approximately a 12 inch square. Using a 1 inch cookie cutter, cut out (approximately) 48 circles.

Spray a mini cupcake pan with cooking spray and press each puff pastry circle into the bottom and sides of the cups. Fill each cup with the mushroom mixture. Bake for 15-20 minutes or until the tops are golden brown and bubbly.

Remove from the oven and let cool for 5 minutes. Run a knife around the edge of each tartlet and remove them from the pan. Serve immediately. They can also be reheated on a baking sheet in a low-temperature oven for about 5-8 minutes.

Servings: 24    Serving Size: 2 tartlets

Calories: 51                 Fat: 3.2g          Sat. Fat: 1.9g   Carbs: 3.2g

Sodium: 329.2mg        Fiber: .5g         Sugar: .7g        Protein: 3g