Chanterelle and Parsley Tartlets

Cindy Thomas, November 9, 2015

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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.IMG_6253

Next, I finely chopped the garlic and shallots in my mini food processor.  So quick and easy!IMG_6254Then I washed and chopped the mushrooms and parsley.IMG_6255

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. 🙂

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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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Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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