Tartlets with mushrooms and cheese
4 servings
30 minutes
Mushroom and cheese tartlets are a true embodiment of European culinary elegance. Small crispy baskets filled with a delicate mushroom filling infused with the aroma of butter and cream, topped with warm melted cheese – each bite brings pleasure. This dish is perfect for festive tables or exquisite wine appetizers. Mushrooms sautéed in cream fill the tartlets with a rich flavor and subtle nutty notes, while cheese adds a creamy texture. Historically, tartlets originated in French cuisine and became popular due to their convenient shape and the possibility of experimenting with fillings. They can be served as a warm appetizer or as a standalone dish garnished with herbs and crispy mushroom slices for added elegance.
1
Prepare the ingredients
2
Cut the mushrooms into cubes.
- Button mushrooms: 400 g
3
Melt butter in a pan.
- Butter: 20 g
4
Fry the mushrooms over medium heat for 5-7 minutes.
- Button mushrooms: 400 g
5
To salt.
- Salt: to taste
6
Add black ground pepper.
7
Pour in the cream and reduce the heat to low.
- Cream 23%: 100 ml
8
Sauté the mushrooms in cream over low heat for another 3-4 minutes.
- Button mushrooms: 400 g
9
Grate the cheese on a fine grater.
- Cheese: 80 g
10
Place the tartlets on baking paper and fill them with mushrooms.
- Button mushrooms: 400 g
11
Top with grated cheese and bake in the oven until the cheese melts.
- Cheese: 80 g
12
Fry thin slices of mushrooms for decoration.
- Button mushrooms: 400 g
13
Place the tartlets on a plate and garnish with fried mushroom slices and parsley.