Truffled Mushroom Tartlets

Ah, it's another week of Downton Abbey under our belts and that means another 3 course meal.

So here's what the menu was for this episode:
- mushroom tartlets
- roasted cod with tomato pancetta stew

I'm not sure how much longer I can keep this charade up honestly... however, it has made me realize how challenging it is to be a chef. And, let's be real... I'm cooking for 2. 

That being said, each of the courses I made for this week was easy on it's own. These little mushroom tartlets are a great little secret. Just like every week I tell Baby Sister that she only has to eat one ... and then we proceed to eat almost all of them. I look forward to impressing some friends or enemies with them some time in the future. 

This is now the second "British" recipe that I've made that called for yogurt. I'm not sure why they love using yogurt over there so much. I'm on board especially since we followed this meal with chocolate cake and champagne. Plus saying tartlets is fun.

So here's how it goes.

(Step 1) Preheat oven to 350 F.

(Step 2) In a large skillet over medium heat, heat the oil. Add mushrooms and shallot and cook for 3 to 4 minutes or until the mushrooms are soft, but not browned.
(Step 3) Add the parsley and truffle oil to the skillet then remove from heat. I didn't have truffle oil ... but I did have truffle salt. So I added in 2 tablespoons of butter and a pinch of truffle salt. Works just fine. Use what you have I always say.
(Step 4) In a small bowl, whisk together the egg and yogurt until the mixture is smooth. Stir it into the mushroom mixture.
(Step 5) Now you are ready to fill your shells. Mine were a little bit fragile, so I was gentle with my spooning. Arrange the shells on a baking sheet. Note: At this point, I tossed mine back in the freezer for a few hours before we were ready to eat. Worked just fine. Just add a few extra minutes to the cooking time.
(Step 6) Bake the tartlets for about 12-15 minutes.
(Step 7) Eat them as you please. I shaved a bit of parmesan on the top, it seemed like a good idea.

Adapted from this recipe

Shopping List
1 tbsp. canola oil
1 pound mixed mushrooms, coarsely chopped
1 tbsp. minced shallot
1 tbsp. white truffle oil (or melted butter)
1 tbsp. minced fresh flat-leaf parsley
1 large egg
1/2 cup plain yoghurt (low fat would be swell)
15 mini phyllo shells, or make your own*
Fresh parmesan shavings for garnish
Fresh cervil sprigs for garnish

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