|Posted on October 6, 2013 at 2:55 PM|
These simple and comforting Wild Mushroom and Goat Cheese Tarts are a perfect Fall appetizer. Some of these mushrooms can be on the expensive side, but thankfully you won't need much because wild mushrooms pack a lot more umami flavor than your typical white button mushroom.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
By Chef Hallie Norvet
1 Tablespoon Extra Virgin Olive Oil
1 Shallot, Finely Chopped
1 Cup Chopped Button Mushrooms
1 Cup Chopped Crimini Mushrooms
1 Cup Torn Oyster Mushrooms
1/2 Cup Chopped Chantrelle Mushrooms
Salt and Pepper
1 Tablespoon Chopped Italian Parsley
2 Boxes Mini Phyllo Shells
2 Tablespoons Fresh Thyme Leaves
4 oz. Crumbled Goat Cheese
Pre-heat oven to 375. Pre-heat a large skillet or saute pan over medium high heat and add olive oil. Add shallots to pan and saute until translucent. Add all mushrooms and 1 tablespoon thyme to pan and saute for 5-6 minutes until cooked. Use caution not to over cook mushrooms, or they will get very soft and break apart. Add italian parsley to mushroom mixture and season with salt and pepper to taste. Cover and keep mixture warm.
Put phyllo shells on baking sheet and put in oven for 6-7 minutes until golden brown. Remove shells from oven and fill with mushroom mixture. Top with crumbled goat cheese and garnish with fresh thyme. Serve warm.