Best Chanterelle Mushroom And Bacon Tartlets Recipes
CREAMY CHANTERELLE MUSHROOMS WITH BACON
When you can find fresh chanterelles, this recipe is a must. Chanterelle mushrooms are sauteed with bacon and onion, then combined with sour cream and finished with freshly chopped parsley. Serve over toast or grilled ciabatta for a luxurious starter or light main.
Provided by Julia
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
- Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 34.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 8.7 g, Sodium 317.4 mg, Sugar 4.2 g
BAVARIAN CHANTERELLE MUSHROOMS WITH BACON
Bacon and mushrooms are a match made in heaven. When you have the luxury of fresh chanterelles, this simple dish is an easy but exquisite way to prepare them. Serve with a baguette and white wine.
Provided by Marianne
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Cook bacon and onion until onion is soft and translucent and bacon is crisp, about 5 minutes.
- Add chanterelle mushrooms and simmer in the skillet until liquid has completely boiled off, about 10 minutes. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 8.1 g, Cholesterol 12.6 mg, Fat 4.8 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 189.9 mg, Sugar 2 g
CHANTERELLE MUSHROOM TARTLETS
We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy!
Provided by Paja9203
Categories Vegetable
Time 40m
Yield 24 appetizers
Number Of Ingredients 12
Steps:
- Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
- Add the half the mushrooms and half the onion. Saute until browned. (If your mushrooms are wet, even with the very high temperature, they may release liquid. If this happens, continue to cook until the liquid evaporated and mushrooms brown a little.
- Cook the second half of mushrooms and onions in the other half of butter and oil.
- Beat the egg slightly and add some of the hot mixture to it.
- Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
- Cook about one minute longer and set aside.
- Cut the crusts off the bread and flatten each with a rolling pin.
- Spread butter or margarine on one side of the slices of bread.
- Cut into quarters and put into mini-muffin trays, butter side down.
- Fill each with the mushroom filling.
- Top with a sprinkling of parmesan cheese.
- Bake at 350 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 66.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 20.4, Sodium 98.7, Carbohydrate 3.8, Fiber 0.6, Sugar 0.6, Protein 2.7
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