Chanterelle mini-tart appetizer

That was a lot of chanterelles we picked and  they have been on my menu every day. Last night was a more unusual appetizer, kind of a tapenade of chanterelles in a small tart shell. This a good use for the chanterelles that are broken or don’t look so good and although it is not  a lot of work, the result is one of the best mouthful I ever had.


Sauté some chanterelles in olive oil for about 8 minutes. Transfer  a cup and a half of cooked mushroom to the food processor and chop fine with 1 clove garlic, 2 tbsp sun-dried tomatoes preserved in oil, 100 gr fresh goat cheese, 4 tbsp balsamic, 1/4 cup chopped cilantro or parsley, sprinkles of hot sauce, 1/4 cup of 30% cream, salt and fresh ground pepper. Fill the tart shells with lots of mixture. Bake at 350 for 40 minutes or time to cook the pastry. Decorate with a pitted black olive.

Notes: I used the small tart shells today and the above was plenty for six. The mini-tart shells are better as an appetizer since they are just right as a mouthful. The sun-dried tomatoes should be soaked in advance if they are not preserved in oil.

About these ads

About thecookingfrog

Thecookingfrogblog@gmail.com
This entry was posted in Appetizer and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s