Chanterelle Mushroom and Bacon Tartlets Recipe -
Chanterelle Mushroom and Bacon Tartlets Recipe
  • READY IN 40 mins

Chanterelle Mushroom and Bacon Tartlets

Recipe by  

"Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter."

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Ingredients Edit and Save

Original recipe makes 24 mini tarts Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
  3. In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
  4. Bake in preheated oven for 15 to 20 minutes, or until filling is set.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2008

I found this to be quite a charming recipe--easy to make with impressive results. Since the phyllo tart shells are not available in my area, I took phyllo dough and pressed it around the cups of a muffin pan, then filled the cups with the mixture. Although the recipe lends itself well to chanterelle mushrooms, it can be modified easily, e.g. by substituting spinach for the mushrooms. Any quiche ingredients would work. I find that this particular recipe tastes best by increasing the garlic, onions, cream cheese and Swiss cheese a bit, and I add an extra egg. This dish is also quite suitable for brunch.

Most Helpful Critical Review
Dec 08, 2003

Pretty good, but next time I will add more Swiss cheese, cream cheese, and bacon.

Aug 15, 2008

The only changes I made were to omit the parsley, and I used chestnut mushrooms. I couldn't find phyllo shells (admittedly, I didn't look too hard) so I used a cookie cutter to cut out circles of white bread which I pressed into a greased muffin tin, and toasted in the oven for about 5 mins. Turned out really well! This is a nice little snack/appetizer. Thanks!

Mar 20, 2009

I used this filling to go over crostini instead of phyllo cups. I didn't use the brandy because I don't like the taste but other than that- I popped em' under the broiler for about 4 minutes and they were perfect! I brought them to a party and they were gone right away with requests for the recipe. I have to say that I think with the egg and bacon texture they would be a huge hit at a brunch or breakfast!!

Mar 02, 2010

This recipie is absolutly wonderful as written I have made these several times and I always get rave reviews. Perfect appertizer or even fancy football food which is when I usually make them.

Feb 24, 2010

Totally gorgeous - followed the recipe exactly as set out except didn't use brandy and used a bit more egg and cheese

Aug 01, 2012

Not my favourite appetizer. I brought them to a party and no-one asked for the recipe. I will look for another use for my mushrooms next time.

Jul 28, 2012

I am not a fan of swiss cheese, so I substituted Gruyere. Also didn't have any brandy, so I used a Chardonnay. The tartlets were amazing and I got loads of compliments.


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  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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