Many housewives, waiting for guests, make tartlets for the holiday table. It is convenient to take small baskets with a filling and to eat, they turn out tasty and nourishing. Often, mushrooms are added to the filling, which makes the snack delicious, fragrant and even more desirable. Tartlets with mushrooms will never be superfluous on the festive table, so every hostess will do well to know how they can be made at home.
Cooking Features
Mushroom filling for tartlets can be different. Sometimes mushrooms pour a mixture that resembles an omelet, sprinkled with cheese and baked. Other recipes suggest filling baskets with mushroom salad. For some recipes, fresh mushrooms are needed, for others, canned ones. The technology of cooking tartlets with mushrooms is not always identical, but the general principles still remain common. Knowing them, the hostess will be able to cook a tasty snack both according to proven recipes, and according to the author, invented by herself.
- For tartlets with mushrooms, large or medium-sized baskets are used; those with a diameter of 5 cm are considered optimal.
- Tartlets made from shortbread and puff pastry are suitable for filling mushrooms, but most cooks prefer preference to shortbread dough products, which are not too sweet.
- Baskets for making mushroom tartlets can be purchased at the store or prepared by yourself. They are obtained if you remember that before rolling the shortbread dough is required to be cooled by holding in the refrigerator for at least an hour, and that products made from it can only be put into a well-heated oven (up to 200-220 degrees).
- If you bake tartlets with mushrooms, do not keep them in the oven for a long time - take them out as soon as you finish the cheese and begin to brown.
- The filling for tartlets should not be too dry or too liquid. In the first case, the appetizer will not be tasty, in the second - the dough will soften, and the baskets will be irreparably damaged. If it seems to you that the filling turns out to be too dry, grease tartlets on the inside with a sauce, and then fill them with a prepared mixture of mushrooms and other products.
- For filling tartlets, products are cut as small as possible or ground on a grater, an exception can be made only for products used to decorate a snack.
Mushrooms go well with chicken, ham, eggs, cheese, sour cream, onions, tomatoes and many other vegetables. It is these products most often included in the recipes for mushroom tartlets toppings.
Basket for mushroom tartlets
Composition:
- margarine - 0, 2 kg;
- milk - 100 ml;
- wheat flour - 0, 45 kg;
- chicken egg - 2 pcs .;
- sugar - 5-10 g;
- salt - a large shchip.
Method of preparation:
- Margarine chop into small pieces, put in a bowl blender.
- Break eggs, separating yolks from proteins. Proteins in this case are not required, add the yolks to the margarine.
- Add milk to yolks and margarine, add sugar and salt to them.
- Turn on the blender and turn the contents of its bowl into a homogeneous mass.
- Transfer the mass to the bowl.
- Sift flour. Spread it in parts to the liquid mass and stir. You can stir with a spatula or mixer with special nozzles for the dough. You can knead with hands only at the final stage, trying to minimize the contact of the dough with warm palms.
- Roll the ready-made dough into a ball, place in a plastic bag and store in the refrigerator for at least 1 hour.
- Roll out the dough, glass or other container cut circles out of it. Spread the dough layers in muffin tins, stick the bottom and edges of the molds with them, cut off the excess dough. Put the beans in the center so that the bottom of the baskets does not rise during baking.
- Heat the oven to 220 degrees, put dough into it with dough, bake baskets - 10-15 minutes.
When the baskets have cooled, they are removed from the molds and used for their intended purpose. From the amount of ingredients specified in the recipe, you will get 12 baskets.
Baked tartlets with mushrooms
Composition:
- tartlets with a diameter of 5 cm - 20 pcs .;
- fresh champignons - 1 kg;
- hard cheese - 150 g;
- cream - 100 ml;
- onions - 150 g;
- vegetable oil - how much will leave;
- salt, pepper, dried basil - to taste.
Method of preparation:
- Wash mushrooms, pat dry, cut into small cubes or strips.
- Free onion from the husk, cut into small cubes, mix with mushrooms.
- Heat the oil in a deep frying pan, put onion and mushroom mixture in it. Fry until the liquid evolved from the champignons evaporates from the pan.
- Mix cream with salt, pepper and basil. Fill them with mushrooms. Extinguish them until the cream has evaporated at least half.
- Chop grated cheese.
- When the mushrooms have cooled, mix them with cheese.
- Fill the baskets with the resulting mixture, put them in a preheated 180 degree oven. Cook until the filling is lightly browned.
Serving tartlets with mushrooms prepared according to this recipe can be both warm and cooled, they will be equally tasty.
Tartlets with mushrooms and eggs
Composition:
- baskets - 10–12 pcs .;
- fresh mushrooms (white or champignons) - 0, 5 kg;
- chicken egg - 3 pcs .;
- onions - 100 g;
- sour cream - 100 ml;
- butter - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Mushrooms, washed and dried, cut into small blocks.
- Free onions from the husk, cut into small cubes.
- Place the mushrooms and onions in a frying pan with melted butter. Fry until excess moisture evaporates.
- Salted, pepper. Add sour cream. Extinguish 10 minutes. During this time, the mushroom mass will become much thicker.
- Cool the mushrooms to room temperature.
- Eggs boil hard boiled. Try not to digest, otherwise the yolk will be covered with a bluish bloom, and in this recipe it should be used to decorate tartlets.
- Cool the eggs under cold running water. Clean up. Separate the yolks from the proteins.
- Protein rub, mix with mushrooms.
- Arrange the filling in baskets, sprinkle with chopped yolks.
Of the white mushrooms, the snack will be more aromatic and palatable, but more expensive.
Tartlets with oyster mushrooms
Composition:
- tartlets - 10-12 pieces;
- oyster mushrooms - 0, 4 kg;
- carrots - 100 g;
- onions - 100 g;
- hard cheese - 60 g;
- seasoning for mushrooms - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Oyster mushrooms cut from the base, wash dry, cut into small pieces of arbitrary shape.
- Scrape, wash and dry carrots. Crush grated.
- Onion, peeled, chopped.
- Put onions and carrots in a frying pan with heated vegetable oil, fry them until soft.
- Add oyster mushrooms, cook everything together for 15-20 minutes.
- Season, mix, place in baskets.
- Finely rub the cheese, sprinkle tartlets on it.
- Place the tartlets for 5-10 minutes in a preheated 180 degree oven.
Tartlets with oyster mushrooms cost less than other mushrooms, but they are almost as tasty and appetizing.
Tartlets with smoked chicken and pickled mushrooms
Composition:
- pickled forest mushrooms - 0, 5 l;
- smoked chicken leg - 0, 25 kg;
- semi-hard cheese - 150 g;
- breadcrumbs - how much will go;
- tartlets - 12-15 pcs .;
- parsley - how much will leave;
- mayonnaise - to taste.
Method of preparation:
- Wash the mushrooms, let them dry, chop them finely.
- Remove the skin from the chicken leg. Separate the meat from the bones. Divide it into fibers, mix with chopped mushrooms.
- Rub cheese, mix with mushrooms and chicken, add a little mayonnaise to this mixture.
- Fill tartlets with salad, sprinkle them with breadcrumbs, decorate with parsley sprigs.
Instead of mushrooms, you can use ready-made mushroom caviar. Then the preparation of tartlets will take less time, and their taste will only benefit.
Tartlets with mushrooms and ham
Composition:
- tartlets - 10-12 pieces;
- semi-hard cheese - 150 g;
- chicken egg - 2 pcs .;
- fresh champignons - 0, 2 kg;
- ham - 150 g;
- onions - 100 g;
- garlic - 1 clove;
- mayonnaise, parsley, dill, salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Cut the mushrooms into strips.
- Peel and finely chop the onion.
- Heat the oil in a pan, brown the onion in it.
- Add the mushrooms and fry them until ready. Salt and season, stir, wait until cool.
- Eggs boil hard boiled. After cooling them under a stream of cold water, clean and chop on a grater.
- Rub the cheese.
- Cut ham into small cubes.
- Combine ham, mushrooms, eggs and cheese.
- Skip garlic through a press, mix with mayonnaise.
- Add the sauce to the other ingredients, mix.
- Spread the salad on tartlets.
- Finely chop the greens, sprinkle the stuffing on it.
Mayonnaise in this recipe can be replaced with sour cream. The taste of the snack will not get worse, but it will become more useful.
Tartlets with canned champignons
Composition:
- tartlets - 6 pcs .;
- canned champignons - 100 g;
- onions - 100 g;
- chicken egg - 2 pcs .;
- sour cream, salt, pepper, green onions - to taste.
Method of preparation:
- Remove from the jar and finely chop the mushrooms.
- Cut onion into small cubes, pour in to the mushrooms.
- Hard-boiled eggs, grind grated, add to other ingredients.
- Salt, pepper, season with crushed sour cream.
- Fill the baskets with cooked mixture and sprinkle with chopped green onions.
According to this recipe, tartlets can be cooked in a hurry. If there are many guests, the number of ingredients indicated in the recipe should be proportionally increased.
Tartlets with mushrooms like almost everyone, on the holiday table, they look beautiful and appetizing. You can prepare a snack according to different recipes from both fried fresh and canned mushrooms.
