Mushroom and Thyme creamy tartlets with crispy onions
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  • Prep time 20 '
  • Total time 50 '


  • 500 g mixed mushrooms (chestnut, Portobello, closed cup), very finely diced
  • 2 tbsp picked and chopped thyme leaves
  • 3 whole eggs
  • 1 egg yolk
  • 400 g Philadelphia Original
  • 200 ml double cream
  • 4 cloves chopped garlic
  • 4 banana shallots, finely chopped
  • 30 g butter
  • 1 tbsp olive oil
  • 4 tbsp chopped parsley
  • 50 readymade tarlet canapé cases
  • 100 g crispy shallots


  • 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.


Nutritional Information

Typical values Per recipe
Energy 23032.0 kj
Energy 5500.0 kcal
Fat 440.0 g
Carb 310.0 g
Protein 100.0 g
Saturated fat 205.0 g
Salt 12.5 g
Dietary fibre 20.0 g
Sugars 35.0 g