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Mushroom and Thyme creamy tartlets with crispy onions
(chestnut, Portobello, closed cup), very finely diced
picked and chopped
, finely chopped
Put the butter and oil in a large frying pan on a medium heat. Once the butter has melted, add in the chopped shallots, picked thyme and garlic and cook for 5-6 minutes, stirring occasionally.
Once the shallots are soft and translucent, add in the chopped mushrooms. The mushrooms need to cook for around 20 minutes, make sure the heat is high enough for the water in the mushrooms to evaporate from the pan. Try not to allow the mushrooms to boil in their own juices, if this looks like it’s happening, turn up the heat. Season the mushrooms with salt and lots of black pepper. Transfer the mushrooms from the pan into a colander and allow to cool and any more liquid to drain away.
While the mushrooms are cooling down, mix the eggs, egg yolk, 300g of the Philadelphia and double cream in a large mixing bowl. Add in the chopped parsley along with the cooled mushrooms. Mix well and season again with a little more black pepper.
Place the canapé cases onto a baking tray and carefully spoon the mixture into each one. Fill the right to the top. Place the tray into the oven for 8-10 minutes, until just set.
Allow to cool for a few minutes before piping on a pea sized amount of the remaining Philadelphia onto each tartlet and garnish with a pinch of crispy shallots.
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