All the intricacies of making crispy mushroom tartlets

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

Here are some common and win-win mushroom tartlet recipes shared by today's top chefs. If you follow their recommendations and at the same time use your imagination, you can create amazing masterpieces for the festive table.

Harvesting baskets

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

1. Knead the dough. Pre-grind butter (100 g) on ​​a grater. Then rub it thoroughly with 200 g of flour. The result should be a small crumb. Now you should pour in portions 150 ml (5 tablespoons) of ice water. In this case, it is necessary to knead everything very quickly.
2. It is advisable to put the shortbread dough in the refrigerator for half an hour. Before that, you can roll it into a sphere and wrap it with cling film or a plastic bag.
3. Formation of blanks. To do this, roll out the chilled dough (1/3) into a thin layer: 3-4 mm. Using a glass or other object, the radius of which is the same size as the baking dish, cut out the round plates.
4. Grease the molds with butter. Carefully place each circle in a container. The dough should be pressed well against the base. To make the mushroom tartlets crispy, the raw baskets must be pierced with a fork.
5. Baking. The oven is preheated to 200 ° C. The duration of the heat treatment is a quarter of an hour. However, you need to watch them closely. The first sign of readiness is that the crust has become ruddy.

When working with any other kind of kneading, it is best to keep your hands cold. Strange, but at least then the dough won't float.

This simple technology helps to make blanks effortlessly. They can be prepared on the eve of a gala event. It is advised to store crispy baskets in a dry and covered place. An oven or microwave can serve as a cache.

Mushrooms and cheese

A bit of 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 already very small. Initially, the filling was cherry jam or caramelized berries. And only over time, this cake was made a snack.

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

1. Fry finely chopped mushrooms (1 kg). Pour vegetable oil into a preheated frying pan. First of all, you need to fry the onion with basil (grind a few pinches of dried seasoning). When the onion turns transparent, you can add the mushrooms and salt.
2. Cream. As soon as the broth boils away and the mushrooms become ruddy, you need to pour cream over them. They should cover all the ingredients.Boil it over medium heat until the structure of the brew becomes creamy.
3. Grate 150-200 g of cheese into the prepared filling, and then mix it all vigorously.
4. Fill the tartlets and bake in the oven. When a golden crust appears, they can be removed.

One of the leading rules of cooking is that there is never too much onion, especially fried. And in a company with basil it is an explosive mixture, because when frying it emits a breathtaking aroma.

Some cooks add onions after the water has drained from the mushrooms. However, they fry it in a separate skillet. For a piquant taste, you can grate a little carrots and add ground pepper.

Unlimited culinary imagination

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

• chicken eggs;
• shrimp (boil them separately in salt water);
• sausage;
• corn;
• thinly sliced ​​tomatoes (cherry);
• paprika;
• lettuce leaves;
• herbs (parsley, cilantro or dill);
• olives.

 

The first four ingredients go to the main course and are added before baking. All other ingredients are part of the decor. Design options for tartlets with mushrooms are shown in the photo, and recipes include the addition of mayonnaise or yogurt. However, for fans of meat dishes, such vegetable snacks will be for one tooth. Therefore, you need to add a key ingredient - meat.

With chicken

Smoked thighs / drumsticks 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 marinade here, because modern chicken has a specific smell. You can soak it either overnight or 3-5 hours before cooking. Here are some options:

1. Lemon based. Mix a tablespoon of vegetable oil with the juice of one lemon. Spices: black pepper, salt, rosemary and basil. You can use ready-made seasonings - curry or hops-suneli.
2. Wine ensemble. Mix mustard, apple cider vinegar (1 tbsp each) and a glass of wine (dry white) to make a homogeneous mass. Add salt and pepper and turmeric.
3. Kefir. To prepare it, you need to smother a few cloves of garlic, as well as squeeze half a lemon. Mix this with 0.5 l of kefir (1% fat), season with salt, pepper and thyme. Cut a large onion into rings. All this must be mixed, rubbing into the meat.

It should be noted 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 tender. As a result, it will melt in your mouth.

The main technological process is reduced to frying chicken fillet along with onions. First, the onion and meat must be finely chopped. The skillet with butter should be well preheated. 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 dishes. The prepared filling is cooled and greased with mayonnaise. You can add onion feathers, peas,corn and pepper. Now you should nicely lay out the chicken and mushroom tartlets on a baking sheet. Rub the cheese on top and send to the oven, then watch them.

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

Any meat goes well with walnuts, dried apricots or prunes. These products add sweetness to your snack. After all, it is known that haute cuisine combines opposite tastes: salty, sour and bitter is diluted with sweet.

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