some guidance for little mushroom tartlets

because goat cheese and mushrooms belong together and this filling can be repurposed for pasta, omelettes or eaten plain with a spoon ;)

what you need

minced shallots

thyme

dry white wine

finely chopped mixed mushrooms (maybe a pound or so)

shimeji mushrooms (or ones similar in looks- I suggest checking out your local Japanese grocer)

butter

soft goat cheese

phyllo shells like these

s&p

evoo

what you do

heat a splash of evoo in a frying pan and when hot, add some minced shallots, thyme leaves from a few sprigs and a hit of salt and fresh cracked pepper. when softened (2-3 mins), add a few glugs of white wine and reduce until about a tbsp of liquid remains. Add chopped mushrooms, a tbsp or two of butter, and more salt and pep. Cook, stirring occasionally until mushrooms are soft and slightly caramelised, 5-7 mins. Add a few spoonfuls of goat cheese and stir to melt into the mushrooms. Taste and season as needed.

for the spotted mushroom design, I used the caps of small brown and white shimeji mushrooms that I found at my local Japanese grocer. Any mushroom with a small cap will work for this design, or get creative with a different mushroom and pattern! Fill the phyllo shells with the goat cheese filling and then arrange the mushroom caps in desired pattern. You can keep these in the fridge until ready to bake and serve.

Before baking, brush the tops of the mushrooms with evoo and another sprinkle of s&p. Bake at 400 F for about 7-8 mins until heated through. Garnish with some fresh chopped green herbs such as parsley or chives, and serve immediately.

This filling can also be used to stuff mushrooms, stuff omelettes, mix in with pasta, the options are endless!!!