December 13, 2012

Natalie's Mushroom Tartlets

Thanksgiving is my favorite holiday and I'm always looking for new recipes to add to the meal.  Recipes from family are even more special.  This one comes to me from my cousin, with a little spicy tweaking on my part. I think next year I will try making my own shells, but the pre-packaged ones are easy when you're cooking a full meal and working full time!  Play around a bit with the herbs until you find the perfect combination for you!


2 T butter
1/2 onion, chopped
4 garlic cloves, chopped
1lb mixed mushrooms, coarsely chopped
1/4 t nutmeg
1/4 t oregano
¼ c thyme, chopped
8 oz goat cheese
1/4 c olive oil
1/4 c parsley, chopped
Salt and pepper, to taste
1/8 to 1/4 t cayenne, to taste
60 phyllo-pastry tartlet shells

Melt butter over medium heat. Add the onion and garlic, stirring constantly until fragrant. Add the chopped mushrooms, nutmeg, oregano and thyme. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and cayenne, pulse again.
Spoon mushroom filling into tartlet shells and place on a baking sheet (or freeze to bake later). Bake in a preheated 350 degree oven for 10 minutes.


  1. I'm not sure that I've gotten over the betrayal of you switching to the mushroom-side yet. I remember my elation at the first time you invited me over for dinner and the chicken marsala was sans mushrooms. I had found a kindred spirit! Alas, no more. I guess we'll have to find other common ground in the kitchen to bond over (no worries there!).

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