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A significant amount of work and time goes into developing most recipes. I mean, it took me years and trials to perfect my barbecue sauces. Fortunately, for me (and for you), this one only took me one night.
How did this come to be, you ask? Well, I had an idea. I wanted something relatively easy with mushrooms, herbs, and cheese. The easy part came to me as I passed up the stock of Athens Min-Phyllo Tarts in the freezer section. (Actually, they were above the frozen foods because they can be kept at room temperature, but freeze them if you won’t be using them within a week.) They are the perfect “already made for you” vessel to be filled with just about any savory or sweet concoction. And, they are pretty inexpensive. One (1.9 ounce) package is $3 or under.
Now, let’s discuss the mushroom component, which is also easy and economical. Buy the mushrooms that are already cleaned, with stems trimmed or removed, and sliced for this recipe. Let’s think about it… Why would you pay the same price for 8 ounces of whole mushrooms if you’re going to clean them off, trim, or remove the stems? I’m not sure about you, but I don’t want to pay for dirt and stems that I won’t use. Just make sure that the sliced white button mushrooms are still white and firm, and the sliced Shiitakes are in good shape.
On to the cheese and other ingredients. I originally wanted to use Gruyère, but I had a ton of aged white cheddar, so I went with that instead. Shallots, garlic, thyme, and parsley are a natural combination with just about any savory mixture. I used a combination of butter and olive oil to sauté the ingredients, as both flavors complement each other, and the oil helps keep the butter from browning at higher temperatures.
After taste testing, there was still something missing. In comes the crushed red pepper flakes for a little kick, and a couple of tablespoons of crème fraîche to add a hint of decadence and make it a little creamy.
Put it all together and it is a winning combo or flavors and textures! Add this to your appetizer list for upcoming holidays or any occasion. Enjoy!
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Mini Mushroom, Cheddar, and Herb Phyllo Tarts
Ingredients
- 2 (1.9 ounces) packages Athens Mini Phyllo Tarts
- 1 tablespoon Extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 1 medium garlic cloves, minced
- 1 (8 ounce) package sliced White button mushrooms
- 1 (8 ounce) packaged sliced Shiitake mushrooms
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes, or more to taste (optional)
- 1 tablespoon minced fresh thyme, plus more for garnish
- 1 tablespoon minced fresh flat-leaf parsley, plus more for garnish
- ½ cup (2 ounces) grated aged white Cheddar cheese
- 2 tablespoons Crème fraîche
Instructions
- Set the oven rack to middle position and preheat to 350°F. Line a rimmed baking sheet with parchment paper. (Alternatively, you can use a mini-muffin pan.)
- In a large non-stick skillet, heat the oil and butter over medium-high heat. Add the shallots and garlic and sauté until fragrant, about 2-3 minutes. Add the mushrooms, salt, pepper, and crushed red pepper (if using) and continue to sauté until they have release their liquid and become soft, about 5-7 minutes. Add the thyme and parsley and stir to combine. Transfer the mushroom mixture to the bowl of a food processor. Add the cheese and crème fraîche. Pulse the mixture until mushrooms are 1/4-inch bits, about 5 (1 second) pulses. Transfer the mixture to a medium bowl and season to taste with salt and pepper.
- Place the mini-phyllo tarts on the prepared baking sheet or muffin tin and bake until crisp, about 3-5 minutes. Divided the mushroom mixture evenly (about 1 1/2 teaspoons) in the warm tarts. Garnish with thyme and parsley and serve. Tarts can be kept in a warm oven until ready to serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
