Culinary Complements
Wild Mushroom Tartlets
These versatile tartlets are easy to make because they don't require a pastry crust. You can use the 3 inch ramekins as suggested, or bake them in mini-muffin pans for a passed appetizer at a party. Just bake them for 20 minutes instead of 40.
Serves 4 persons
- 2 T olive oil
- 10 oz wild mushrooms (such as oyster, chanterelle, shiitake), chopped
- 10 oz white mushrooms, chopped
- 1 T butter
- 1 clove garlic, minced
- 3 T chives, finely chopped
- 1 tsp herbes de Provence
- 1 T heavy cream
- 1 whole large egg
- 2 large egg yolks
- 1 T fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
Preheat oven to 350° F. Generously butter four ramekins, about 3 inches in diameter.
Heat the olive oil in a medium sauté pan over medium heat. Sauté all of the mushrooms for about 5 minutes, until they give up their liquid. Empty the mushrooms into a colander and drain off the liquid. While the mushrooms are draining, melt the butter in the same pan, over medium heat. Return the drained mushrooms to the pan and sauté again until all of the remaining moisture has evaporated and the mushrooms are lightly browned. Add the garlic, chives and herbes de Provence, sauté for 2-3 minutes, then remove from heat and allow to cool.
Meanwhile, in a medium bowl, whisk together the cream, egg, egg yolks and parsley. Stir in the cooled mushrooms to combine thoroughly. Season with salt and pepper, to taste. Pour mixture into prepared ramekins, place ramekins on a baking sheet and bake in preheated oven for 40 minutes, or until a knife inserted in the tartlet comes out clean and the tops are nicely crusted. Remove from oven, cool to room temperature, unmold and serve.
Wine complement: Duckhorn Vineyards Napa Valley Merlot
