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This Recipe courtesy of Chef Bruce Riezenman
8 each small (4”) tart shells
1 teaspoon butter
1/4 small yellow onion, finely chopped
1/4 pound crimini mushrooms, sliced
1/4 pound trumpet royale (or other) wild mushrooms, chopped
1/4 cup chardonnay
2 each eggs (large)
2 cups heavy cream
salt & pepper to taste
Pre-heat oven to 350 degrees
Place tart shells on a baking sheet and bake in oven until they turn light golden brown (15 – 20 minutes). Remove from oven.
Add butter to a medium sauté pan over medium heat. When the butter melts and begins to foam, add the onions and reduce heat to low. Cover pan and cook until the onions are soft and translucent.
Add the mushrooms, salt and pepper. Increase the heat to medium-high and sauté for 2 minutes until the edges of the mushrooms begin to soften. Add the wine and cook uncovered until the mushrooms all the liquid has evaporated. Reduce the heat towards the end to keep the mushrooms and the bottom of the pan from burning.
Place the mushroom/onion mixture on a cutting board and chop slightly.
Meanwhile, place the eggs, and cream in a mixing bowl. Whisk until they are well mixed. Add the warm, cooked & chopped mushrooms to the cream. Taste and add salt as needed.
Pour mixture into the pre-baked tart shells until the filling is as high as you can go. Make sure you have distributed all the mushrooms first, then top it off with the cream/egg mixture.
Bake in the oven on a baking pan for 20 – 25 minutes until the center of the tartlets are puffed and firm. Remove, let cool and serve.
For hors d’oeuvres, allow them to cool, cut them into quarters and then serve them either at room temperature or reheat the cut ones and serve them warm.
A nice touch is to top each piece with a light sprinkle of Maldon salt and a few drops of extra virgin olive oil.
Makes 8 - 4” tartlets
32 - 48 pieces hors d’oeuvres or 8 appetizers
Chef Bruce Riezenman