Quiche like tartlets are a great addition to your appetizer tray; Your local supermarket will likely have a variety of wild and specialty mushrooms for you to experiment with. You could substitute melted butter for the truffle oil, but there is nothing like the earthy smell and taste of a stinky bog (in a good way) which truffle oil provides.
Truffled Wild Mushroom Tartlets
- 1 tbsp. canola oil
- 1 lb. mixed mushrooms coarsely chopped
- 1 tbsp. minced shallot
- 1 tbsp. white truffle oil (or melted butter)
- 1 tbsp. minced fresh flat-leaf parsley
- 1 large egg
- 1/2 cup plain yoghurt (low fat would be swell)
- 15 mini phyllo shells, or make your own*
- Fresh parmesan shavings for garnish
- Fresh cervil sprigs for garnish
- Preheat oven to 350°F.
- In a large skillet over medium heat, heat the oil. Add mushrooms and shallot and cook for 3 to 4 minutes or until the mushrooms are soft, but not browned.
- Stir in the truffle oil and parsley. Remove from the heat. In a small bowl, whisk together the egg and yoghurt. Stir it into the mushroom mixture.
- At this point you can refrigerate the mixture until its time to serve.
- Arrange the shells on a baking sheet. Divide the mushrooms mixture among the shells and bake for 12 to 15 minutes, or until the filling is set.
- Remove from the oven.
- Shave some Parmesan cheese on top of each tartlet and garnish with a sprig of chervil. Serve hot if you can!