Tartlets with dried mushrooms and cheese. Bright and airy tartlets with mushrooms and cheese in the oven

Canapes and tartlets

25 minutes

185 kcal

5/5 (1)

There should be light buffet dishes on the festive table. These could be canapés, sandwiches, deviled eggs, etc. But today I want to focus on baked mushroom tartlets. This delicious appetizer disappears from the table the fastest. Not only the guests, but also the hostess are crazy about her. It's all about ease of preparation and availability of ingredients.

Tartlets with mushrooms and eggs in the oven

You will need: frying pan, knife, spoon, cutting board and grater.

Ingredients

How to choose ingredients

• Choose tartlets made from puff pastry or shortcrust pastry. They hold their shape well and do not get soggy from the wet filling. Waffle products are not suitable in this case, they are too tender.
• If you do not have poultry and you are forced to buy eggs, then follow simple rules. Firstly, do not buy this product in spontaneous markets, it is very dangerous. Secondly, when buying eggs in a store, read the labeling information. There you will find the expiration date and category of this product.

• When choosing processed cheese, always carefully read its composition. This product may contain many preservatives and unnecessary additives. Remember that the ingredients in the composition are arranged in descending order. That is, in the first place in the composition is the ingredient that makes up the bulk of this product. If vegetable fat or water comes first, this product will not benefit you.
• Try to buy seasonal cucumbers. Vegetables grown in greenhouses are full of nitrates.

Step-by-step recipe for mushrooms in tartlets with photos

1. Wash and cut 7 champignons into cubes.
   
   
2. Peel 2 boiled eggs. Cut them into cubes.
   
   
3. Grate 50 g of hard cheese and finely chop a bunch of green onions.
   
   
4. Pour a little vegetable oil into a heated frying pan. Fry the champignons over medium heat, salt and pepper them to taste while frying.
   
   
5. Place the finished mushrooms on a plate to cool.
   
   
6. Combine cooled champignons with chopped eggs. Add salt to taste and mix well.
   
   
7. Add 1 tbsp. l. mayonnaise.
   
   
8. Grease the tartlets with melted cheese.
   
   
9. Then add the filling.
   
   
10. Place the filled tartlets in a special baking dish or in a frying pan without plastic or wooden parts. Place grated cheese on top.
    
    
11. Place the snack in the oven for about five minutes. This time should be enough for the cheese to melt.
    
    
12. Garnish this dish with green onions.
    
    
13. Place a piece of green cucumber on top; it can be cut into any shape.
    
    

Decoration and presentation

Some chefs have achieved perfection in decorating appetizers. By making patterns from fresh vegetables, herbs, pomegranate seeds and other ingredients, chefs create real works of art. But even at home you can perfectly decorate any dish.

I recommend trying to cut flowers from vegetables. Small red radishes and cherry tomatoes make beautiful tulips. Canned olives can be cut into rings and a kernel of canned corn placed inside. In general, by combining ingredients in contrasting colors, you will make your snack original and beautiful.

But remember that you need to decorate this dish after it is taken out of the oven, otherwise the decorations will lose their appearance. If you are setting the table according to all the rules of etiquette, then first serve an aperitif, that is, appetizers, and the appropriate wine.

Video recipe for making mushroom tartlets

In this video you can see two recipes for filling tartlets: with mushrooms and with fish.

• To save time, you can prepare this snack in the evening and put it in the refrigerator overnight. And before serving, put it in the oven. After baking, sprinkle the appetizer with onions.
• Prepare all ingredients in advance. Boil and peel the eggs, fry the mushrooms, grate the cheese. Remove all unnecessary items from the table. Now it will be easy and convenient for you to assemble this snack.
• To get rid of excess moisture and fat, fried mushrooms can be placed on paper napkins.
• If you don't use mayonnaise, replace it with heavy cream.

Recipe options

• Mushroom dishes are always relevant, so I advise you to cook fried champignons with onions. This easy-to-prepare dish will put you in the spring mood.
• Homemade marinated champignons will decorate any table. They can be served as an independent snack or added to a salad.
• Fans of Italian cuisine will love pasta with mushrooms in creamy sauce.
• For those who like to cook delicious dishes in a hurry, I advise you to cook champignons in sour cream in a frying pan.

Dear housewives, did you like my recipe? What would you change or improve on it? Did you like the combination of ingredients? Share your impressions with me.

Mushroom tartlets are best as an appetizer. They are not only divinely delicious, but also magnificently beautiful. Small, almost weightless, baskets are filled with various ingredients, ranging from seafood or meat to vegetables. The dough can be either lightly salted shortbread or unleavened. This crispy base will make a good match for the noble filling.

Here are some common and win-win recipes for mushroom tartlets, shared by leading chefs of our time. If you follow their recommendations and use your imagination, you can create amazing masterpieces for the holiday table.

Preparation of baskets

Of course, the easiest way is to buy 20-30 pieces of ready-made baskets and directly start preparing the filling. However, real chefs do everything themselves. To bake 20-25 tartlets, the housewife will need:

When working with any other types of kneads, it is best if your hands are cold. It's strange, but at least then the dough won't float.

This simple technology helps you make blanks without much effort. They can be prepared on the eve of the special event. It is recommended to store crispy baskets in a dry and closed place. An oven or microwave can serve as a hiding place.

Mushrooms and cheese

A little history. The name of the dish “tarte” comes from the French word, which means “open pie”. The prefix “lette” indicates its size, that it is very small. Initially, the filling for it was cherry jam or caramelized berries. And only over time this cake was made into a snack.

The most popular are tartlets with mushrooms and cheese, decorated with herbs. The diameter of the baskets should be chosen as large as possible to make it convenient to eat. You can prepare them as follows:

One of the leading rules of cooking is that you can never have too many onions, especially fried ones. And in the company of basil, this is an explosive mixture, since when fried it emits a mind-blowing aroma.

Some cooks add onions after the mushrooms have drained. However, they fry it in a separate frying pan. For a piquant taste, you can grate some carrots and add ground pepper.

Limitless culinary imagination

Sometimes you want something original and unusual. For real gourmets, these simple ingredients will seem very banal. Therefore, such conservatism can be safely diluted:

The first four components go to the main dish and are added before baking. All other ingredients are part of the decor. Design options for mushroom tartlets are shown in the photo, and recipes include adding mayonnaise or yogurt. However, for fans of meat dishes, such vegetable snacks will be just the thing. Therefore, you need to add a key component - meat.

With Chiken

Smoked thighs/drums will give the dish an unforgettable aroma and unique taste.

Fillet, breast or thighs are ideal for this filling. They can be boiled a little or used raw. You can’t do without a marinade here, because modern chicken has a specific smell. You can soak it either overnight or for 3-5 hours before cooking. Here are some options:

It is worth noting that there are no such recommendations in any recipe for tartlets with chicken and mushrooms, because some do not consider it necessary to carry out any procedures with chicken. However, marinating in an acidic environment will make the meat tender and soft. It will end up melting in your mouth.

The main technological process boils down to frying chicken fillet along with onions. First, the onion and meat need to be finely chopped. The frying pan with oil should be well heated. The champignons should be fried separately and then added to the chicken, but only at the final stage. This must be done so that the fat remains in the dish.
The prepared filling is cooled and greased with mayonnaise. You can add onions, peas, and pepper to taste. Now you should beautifully place the tartlets with chicken and mushrooms on a baking sheet. Rub cheese on top and place in the oven, then watch them.

The secret of amazing mushrooms lies in the technology of their preparation. All stages of frying are carried out over high/medium heat with occasional stirring.

Any meat goes perfectly with dried apricots or prunes. These products will add a touch of sweetness to the snack.
After all, it is known that haute cuisine combines opposite tastes: salty, sour and bitter are diluted with sweet.

So, a few simple recipes will help you prepare wonderful tartlets with mushrooms, which will ultimately earn the title of dish of the year.

Tartlets are always beautiful, impressive, tasty and convenient! No holiday table is complete without this type of snack, at least in my home.

I experiment with them every time, and I have never made a mistake in choosing the filling, because, as my daughter says, “anything baked with cheese can’t help but be delicious!”

This time I made tartlets with mushrooms. To be honest, I spent a very long time with them, but it was worth it!

I am sharing with you a detailed recipe and photographs of preparation.

For ten tartlets you will need:

• 300 grams of fresh mushrooms,
• two medium onions,
• two medium carrots,
• vegetable oil for frying,
• 200 grams of Dutch cheese,
• a couple of cloves of garlic,
• a couple of spoons of mayonnaise.

Let's deal with the mushrooms first. Unfortunately, there are no mushroom pickers in my family, so I have to buy them.

I always take a frozen mixture of forest mushrooms, a 300 gram package, costs 90 rubles. Real forest mushrooms, there are porcini mushrooms, boletus mushrooms, and boletus mushrooms, everything is made to order! And the smell!

We wash the mushrooms. Then cook in salted water for about thirty minutes.

Place in a colander and let the water drain:

Cut into small pieces:

Now lightly fry the mushrooms:

Take a couple of onions and chop them finely:

Place in a heated frying pan with vegetable oil:

Fry the onion until transparent:

While it is cooking, grate two medium carrots on a coarse grater:

The onions have begun to “golden”, it’s time to add grated carrots to the pan. She takes a lot of oil, so we pour more, we don’t regret it. Stir constantly, if necessary, add more oil:

The color of the carrots and onions has changed to golden brown, which means they are ready.

Place the contents in a colander to drain excess oil:

Add the overcooked onions and carrots to the pan with the mushrooms, mix and fry together for another ten minutes:

Now the filling for the tartlets is ready. The hardest part is over!

All that remains is to grate the cheese on a coarse grater (I always use Dutch cheese for this purpose, it is neither expensive nor too soft). I add 2 cloves of squeezed garlic to the cheese mixture:

Then I add a couple of tablespoons of mayonnaise. The mixture should be thick, plastic, but not liquid:

Finally, let's move on to the tartlets themselves. Today I bought waffles, they are light, airy, and you can safely say about them: “melt in your mouth.”

Fill the tartlets halfway with mushroom filling:

Spread the cheese mixture on top:

Preheat the oven to 180 degrees. Spray a baking sheet with vegetable oil, place the tartlets so that they do not touch each other, and place in the oven. As soon as they are browned, we take them out. It's about fifteen minutes.

Place the finished tartlets on lettuce leaves, decorate with whatever you like (cherry tomatoes or olives) and serve.

You'll see, your guests will appreciate this appetizer, and you won't regret the time spent!

More tartlet recipes:

How to cook an amazingly delicious holiday dish - tartlets with chicken and prunes. Both adults and children will like it! Step-by-step cooking recipe and 12 photos.

Amazingly delicious tartlets with an amazing combination of pineapple and garlic - you can eat a lot of them. And they are very simple to prepare. These tartlets can decorate any holiday table. Detailed recipe and 5 photos.

How to prepare delicious, satisfying and healthy tartlets with canned fish and eggs. A simple step-by-step cooking recipe and 11 photos.

Tartlets with cod liver
Today we will prepare a delicious and uncomplicated appetizer that you can either put on a festive table or eat with pleasure on weekdays in between - tartlets with canned cod liver. Read my recipe with 9 photos.

step by step recipe with photos

Tartlets with mushrooms and cheese in the oven are a fairly easy-to-prepare appetizer that tastes like small juliennes. In principle, the composition includes almost all the same products as the popular snack - mushrooms, cheese, sour cream. Just for serving you need small, delicious crispy baskets, which can be made from puff pastry, shortbread, or waffle.

Ingredients

• 150 g champignons
• 7–8 tartlets
• 100 g hard cheese
• 3 tbsp. l. sour cream
• 1/2 tsp. salt
• 1/5 tsp. spices
• 2 tbsp. l. frying oils
• 1 onion

Preparation

1. In principle, any mushrooms can be used for tartlets. The simplest option is champignons or oyster mushrooms. It doesn't really matter whether the mushrooms are frozen or fresh. Fresh mushrooms need to be thoroughly washed and finely chopped.

2. Finely chop the onion. Heat the frying oil in a frying pan, fry the mushrooms and onions, stirring, over low heat for 5-7 minutes. You can lightly salt it (3 pinches of salt) and add spices.

3. Place the fried mushrooms and onions into a bowl and let cool slightly.

4. You can use hard or processed cheese for the filling. It needs to be grated on a coarse grater and sent to the mushrooms. Put sour cream there - any fat content, although low-fat is probably better.

5. Mix everything. You can immediately taste the filling to see if there is enough salt or if more spices need to be added.

You can prepare tartlets with mushrooms for lunch or for a holiday table. Champignons are popular, but you can use honey mushrooms, porcini mushrooms, and chanterelles. Both fresh and frozen, pickled and canned products are used.

Components:

• 200 g champignons;
• 300 g chicken fillet;
• 250 g sour cream;
• 250 ml milk;
• 100 g cheese;
• 15 tartlets;
• 70 ml sunflower oil;
• 1.5 tablespoons of butter;
• spoon of flour;
• pepper and salt.

How to make julienne tartlets with mushrooms and chicken:

1. Wash the mushrooms and cut into thin slices. Place in a hot frying pan with oil and fry over moderate heat, stirring.
2. Boil the meat and cool, cut into strips. Remove the mushrooms from the stove after the water has evaporated. Throw the chicken into the champignons and mix, seasoning with pepper and salt.
3. Prepare the sauce: melt the butter completely over low heat. Add flour little by little, whisking all the time. Boil and pour in cool milk, continuing to whisk so that there are no lumps. After the second boil, remove from heat and wait until the sauce becomes warm. Combine it with sour cream and make a homogeneous mixture.
4. Place the main mass into tartlets. Top them evenly with sauce. Finely grate the cheese and sprinkle on each tartlet.
5. Preheat the oven to 180 ºС. Place the pan inside for about a quarter of an hour. The dish is ready when the cheese is melted and slightly browned.
6. Serve hot or warm with herbs or fresh vegetables.

Tartlets with mushrooms and cheese in the oven

What you will need:

• kilogram of champignons;
• 20 tartlets;
• 200 g cheese;
• bulb;
• half a glass of low-fat cream;
• sunflower oil;
• salt, dried basil.

Recipe for tartlets with mushrooms and cheese:

1. Wash and chop the champignons into small cubes. Finely chop the onion.
2. Fry it in a hot frying pan until it becomes translucent. Throw in the mushrooms and fry until the moisture evaporates.
3. Add salt and basil. Pour the cream about 2/3 of the way up the mushrooms and cook until the mushrooms are soft.
4. Cool the mixture and add grated cheese. Stir thoroughly.
5. Fill each tartlet with the mixture and place in the oven at 180ºC. Cook until the cheese is golden.

With champignons, cucumbers and eggs

Products:

• 15 – 20 tartlets;
• 200 g mushrooms;
• 2 eggs;
• 1 large cucumber;
• 2 garlic cloves;
• a tablespoon of mayonnaise;
• medium spoon of butter;
• pepper and salt;
• any greens.

Recipe with cucumbers, mushrooms and eggs:

1. Finely chop the mushrooms and fry for 5 – 7 minutes. You need a little oil.
2. Chop the garlic, remove the pan from the stove and throw it into the mushrooms.
3. While the mushrooms are cooking and cooling, boil the eggs. Cool, peel and cut. Cut the cucumbers into short strips.
4. Mix the remaining ingredients with the mushrooms, add pepper and salt, and season with mayonnaise. Stir the filling.
5. Place it in tartlets and sprinkle with herbs. Serve immediately, cool.

Interesting. You can make your own tartlets if you don’t like store-bought shortbread or waffle tartlets.

How to do:

1. Combine 170 g of flour with a pinch of salt. Pour 50 ml of ice water, 2 tablespoons of sunflower oil and a spoonful of tomato paste.
2. Knead until the dough becomes firm and elastic. Grease the molds and fill the edges with dough.
3. Cover with parchment paper and throw a few beans or peas on top (for weight).
4. Place in a hot oven for a quarter of an hour at 200 ºC. Cool the finished tartlets and remove them from the molds.

With the addition of Korean carrots to the filling

What to cook from:

• 200 g mushrooms;
• 50 g Korean carrots;
• 2 chicken eggs;
• 1 pickled cucumber;
• 1 small onion;
• 1 processed cheese;
• 15 tartlets;
• 40 ml sunflower oil;
• ground salt and pepper;
• a couple of spoons of mayonnaise.

Filling for tartlets with Korean carrots:

1. Hard boil the eggs and leave in cold water. Peel and chop the onions and mushrooms.
2. First fry the onion in a preheated frying pan for a couple of minutes, then add the mushrooms. Once ready, remove from heat and cool.
3. Peel the eggs and pass through a fine grater. Process the cheese in the same way. Finely chop the carrots, and the cucumber into small cubes.
4. Place everything in a bowl, season with mayonnaise, salt and pepper. Leave for a few minutes.
5. Fill tartlets with filling and serve.

Tartlets with smoked chicken and mushrooms

Components:

• 150 g champignons;
• 100 g smoked chicken fillet;
• 10 tartlets;
• 1 processed cheese;
• 2 garlic cloves;
• mayonnaise.

Tartlets with mushrooms and smoked chicken:

1. Chop the mushrooms and fry with a small amount of vegetable oil. The result will be 100 g of fried mushrooms.
2. Cut the chicken into cubes. Grate the cheese on a medium grater. Treat the garlic with garlic.
3. Combine the cooled mushrooms and other ingredients in one container. Mix with mayonnaise and leave for a couple of minutes.
4. Fill the tartlets with the composition and serve.

With crab sticks

Products for the recipe:

• 4 crab sticks;
• 100 g champignons;
• 50 g of any hard cheese;
• a quarter of an onion;
• 1 egg;
• 60 g mayonnaise;
• 8 – 10 shortbread tartlets (depending on size);
• paprika and herbs - for decoration.

Cooking instructions:

1. Chop the onion and fry for a minute, chop the champignons and add to the onion. Fry until the liquid has evaporated.
2. At this time, boil the egg and leave in cold water. Chop the crab sticks into small cubes.
3. Finely grate the cheese. Peel the cooled egg and chop it.
4. Combine everything in a bowl. Stir with mayonnaise.
5. Distribute the filling among the tartlets, garnish with paprika and leaves of any greenery. Serve immediately.

Appetizer with ham

What you will need:

• 100 g each of ham and chanterelles;
• 1 large pickled cucumber;
• 100 g cheese;
• 20 tartlets;
• half an onion;
• a tablespoon of mustard.

Recipe with ham and mushrooms in the oven:

1. Chop the onion and chanterelles. Fry the onion until transparent. Throw in the mushrooms and fry until all the moisture is gone.
2. Chop the ham and cucumber into small cubes. Grate the cheese on a fine grater.
3. 2 medium eggs;
4. 55 ml sour cream;
5. green onions.

Filling for tartlets with pickled mushrooms:

1. Boil the eggs and leave to cool. Then peel and chop finely.
2. Chop the onion as finely as possible. Cut the mushrooms into small cubes.
3. Mix all products in a bowl, season with sour cream. Stir until everything is distributed evenly.
4. Place the filling into the tartlets. Finely chop the green onions and sprinkle on top. Can be served immediately.

Tip: if you don’t like the taste of raw onions, you should take less of it or just fry it. You can do without it.

Mushroom tartlets are a delicious appetizer for dinner or lunch. It’s not difficult to prepare such a dish, and the result is always excellent!