Chanterelle Mushroom and Bacon Tartlets

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 teaspoons olive oil
• 2 tablespoons minced shallots
• 1 clove garlic, minced
• 1 1/2 cups chanterelle mushrooms, finely chopped
• 1 tablespoon brandy
• 1/2 teaspoon minced fresh thyme
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt and pepper to taste
• 1 egg
• 1/4 cup milk
• 1/4 cup shredded Swiss cheese
• 2 tablespoons cream cheese, softened
• 2 slices bacon, cooked and crumbled
• 24 mini phyllo tart shells

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Arrange the 24 mini phyllo tart shells on a baking sheet.

2. Heat the olive oil in a skillet over medium heat. Add the minced shallots and cook for 2 minutes until softening, then add the garlic and cook 30 seconds more.

3. Add the chopped chanterelles and cook 4 to 5 minutes until their liquid has evaporated. Add the brandy and cook about 1 minute until nearly absorbed. Stir in the thyme and remove from the heat.

4. In a bowl, whisk the egg, milk and softened cream cheese until smooth. Stir in the shredded Swiss cheese, then season with salt and pepper to taste.

5. Divide the mushroom mixture among the tart shells. Sprinkle the crumbled bacon over the mushrooms, then spoon the egg mixture over the top of each shell.

6. Bake 12 to 15 minutes until the filling is set and reaches 160°F (71°C) in the center. Cool 5 minutes, then sprinkle with the minced parsley and serve warm.