Chanterelle and Parsley Tartlets

Cindy Thomas, November 9, 2015

This week I made a recipe from Mimi Thorisson’s cookbook called Cepes and Parsley Tartlets.  She describes using wild local mushrooms (Cepes/porcini in her region of France) to star in this dish.  Right now in the northwest Chanterelle mushrooms are everywhere in stores, so I decided to try them in Mimi’s tartlets.  This is a quick and easy recipe to make with an elegant result.

I took a couple of shortcuts.  First, I found a box of prepared puff pastry that was already cut into small circle shapes.  After defrosting the pastry dough, I simply rolled it out a bit with a rolling pin to get the correct thickness and size.

Next, I finely chopped the garlic and shallots in my mini food processor.  So quick and easy!Then I washed and chopped the mushrooms and parsley.

While the puff pastry bakes, the garlic and shallots are sauteed in butter.  Then the mushrooms are added.  When the pastry is done baking, you simply spoon the mushroom mixture on top and add the fresh parsley.  I served this as an appetizer with our dinner.  I enjoyed it, but the rest of my family didn’t love it.  Ah well, it was still fun to make. 🙂

This recipe can be found in Mimi Thorisson’s cookbook:  A Kitchen in France

If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link:  WIFK

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