step by step recipe with photo

Mushroom and egg tartlets are a great appetizer for a festive table or a quiet family dinner. Such an appetizer is prepared quite simply, but it looks delicious. As for the tartlets, there are options: you can use ready-made molds (wafer, puff or shortcrust pastry) or make them yourself, but it will take a little longer.

Ingredients

• 6-7 champignons
• 1 small onion
• 1 tbsp. l. mayonnaise
• 6-7 tartlets
• 1 chicken egg
• 2-3 sprigs of fresh herbs
• 1 tbsp. l. vegetable oil for frying
• 1/5 tsp salt
• 2 pinches of ground black pepper

Preparation

1. Champignons can be taken fresh or frozen. Wash fresh and chop finely. The frozen ones do not need to be washed and thawed, just chop finely.

2. Finely chop the peeled onion and send it to the mushrooms.

3. Heat oil in a frying pan, put mushrooms and onions in it and fry over low heat for 5 minutes, stirring occasionally.

4. Transfer the fried mushrooms and onions to a plate to cool slightly.

5. Hard boil the egg, cool and grate on a fine grater, add to the mushrooms.

6. Add salt, mayonnaise and finely chopped herbs to a bowl, also spices and herbs to taste.

Tartlets are always beautiful, effective, tasty and convenient! Not a single festive 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, "everything that is baked with cheese cannot but be delicious!"

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

I share with you a detailed recipe and photos of preparation.

For ten tartlets you will need:

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

Let's start with mushrooms. Unfortunately, I don't have mushroom pickers in my family, I have to buy.

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

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

We throw it back in a colander, let the water drain:

Cut into small pieces:

Now lightly fry the mushrooms:

We take a couple of onions, finely chop:

We send to a preheated pan with vegetable oil:

Fry the onion until transparent:

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

The onion has begun to "gilded", it's time to add grated carrots to the pan. She takes a lot of oil, so we pour more, we do not regret it. Stir constantly, if necessary, add more oils:

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

We put the contents in a colander so that the glass has excess oil:

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

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

It remains only to grate the cheese on a coarse grater (I always take the Dutch cheese for this case, it is neither expensive nor too soft). I add 2 cloves of squeezed garlic to the cheese mass:

Then I add a couple of tablespoons of mayonnaise. The mixture should turn out to be thick, plastic, but not liquid in any way:

Finally, let's get to the tartlets themselves. Today I bought waffle ones, they are light, airy, you can safely say about them: "melt in your mouth."

Fill the tartlets halfway with the mushroom filling:

Put the cheese mass on top with a slide:

Preheat the oven to 180 degrees. Sprinkle the baking sheet with vegetable oil, put the tartlets so that they do not touch each other, and send them to the oven. As soon as they are reddened, we take it out. It's about fifteen minutes.

We spread the finished tartlets on lettuce leaves, decorate with whatever they like (you can use cherry tomatoes, you can use olives) and serve.

You will see, your guests will appreciate this appetizer, and you will not regret the time spent!

More recipes for tartlets:

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

Awesomely delicious tartlets with an amazing combination of pineapple and garlic - you can eat them all over the place. And they prepare very simply. These tartlets can decorate any festive table. Detailed recipe and 5 photos.

How to make delicious, hearty and healthy tartlets with canned fish and egg. A simple step-by-step recipe and 11 photos.

Cod liver tartlets
Today we will prepare a delicious and uncomplicated snack that can be either put on a festive table or eaten with pleasure on weekdays between times - tartlets with canned cod liver. Read my recipe with 9 photos.

Tartlets with mushrooms can be prepared for dinner or on a festive table. Champignons are popular, but honey mushrooms, porcini mushrooms, chanterelles can be used. Both fresh and frozen, pickled, canned foods are used.

Components:

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

How to make julienne in mushroom and chicken tartlets:

1. Wash the mushrooms and cut into thin slices. Send to a frying pan hot with oil and fry over medium heat, stirring occasionally.
2. Boil the meat and cool, cut into strips. Remove the mushrooms from the stove after the water has evaporated. Throw the chicken with the mushrooms and mix, season with pepper and salt.
3. Cooking the sauce: melt the butter completely over low heat. Add flour little by little, whisk all the time. Boil and pour in cool milk, whisking, so that there are no lumps. After the second boil, remove from the stove and wait until the sauce is warm. Combine it with sour cream and make a homogeneous composition.
4. Divide the bulk into tartlets. Fill the top with sauce evenly. Grate the cheese finely and sprinkle on each tartlet.
5. Preheat the oven to 180 ºС. Send the baking sheet 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 need:

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

Recipe for making tartlets with mushrooms and cheese:

1. Wash and grind the mushrooms into small cubes. Chop the onion finely.
2. Fry it in a hot skillet until it becomes transparent. Toss mushrooms to it and fry until the moisture evaporates.
3. Sprinkle in salt and basil. Pour the cream about 2/3 of the mushroom level and cook until the mushrooms are tender.
4. Cool the composition and add the grated cheese. Stir well.
5. Fill each tartlet with the mixture and place in the oven at 180 ° C. Cook until the cheese is golden.

With mushrooms, cucumbers and eggs

Products:

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

Recipe with cucumbers, mushrooms and eggs:

1. Finely chop the mushrooms, send them to fry for 5 - 7 minutes. You need a little oil.
2. Chop the garlic, remove the pan from the stove and throw it over the mushrooms.
3. While the mushrooms are being prepared and cooled, boil the eggs. Cool, peel and cut. Cut the cucumbers into short strips.
4. Stir the rest of the ingredients with the mushrooms, add pepper and salt, season with mayonnaise. Stir the filling.
5. Put it in tartlets and sprinkle with herbs. Serve immediately, cool.

Interesting. You can cook tartlets yourself if you don't like purchased sand 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 is firm and elastic. Oil the molds and fill the edges with dough.
3. Cover with parchment paper, top with a few beans or peas (for weight).
4. Send in a hot oven for a quarter of an hour at a temperature of 200 ºС. Cool the finished tartlets and remove from the molds.

With the addition of Korean carrots to the filling

What to cook from:

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

Filling for Korean carrot tartlets:

1. Hard-boiled eggs and leave in cold water. Peel and chop the onion and mushrooms.
2. First fry the onion in a preheated pan for a couple of minutes, then add the mushrooms. After ready to remove from the stove, cool.
3. Peel the eggs, pass through a fine grater. Also process the cheese. Finely chop the carrots and small cubes of the cucumber.
4. Send everything to a bowl, season with mayonnaise, salt and pepper. Leave it on for a few minutes.
5. Fill the tartlets with the filling and serve.

Smoked chicken and mushroom tartlets

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 little vegetable oil. As a result, you get 100 g of fried mushrooms.
2. Cut the chicken into cubes. Rub the cheese on a medium grater. Process the garlic with garlic.
3. Combine cooled mushrooms and other products in one container. Stir in mayonnaise, leave for a couple of minutes.
4. Fill the tartlets with the mixture 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 sand tartlets (depending on size);
• paprika and herbs - for decoration.

Cooking instructions:

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

Ham snack

What you need:

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

Recipe with ham and mushrooms in the oven:

1. Chop the onions and chanterelles. Fry the onion until transparent. Toss mushrooms and fry until all 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 pickled mushroom tartlets:

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

Tip: If you don't like the taste of raw onions, take less or just fry them. You can do without it.

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

Recently, I have been preparing a kind of buffet table more and more often on holidays. In addition to the main course and two or three salads, I prepare several appetizers. The usual mini sandwiches are complemented by interesting appetizers in tartlets.

They can be baked from unleavened shortcrust pastry or puff pastry, or you can use store-bought ones. The second option makes cooking easier and frees up a little time to prepare for the holiday.

Most often I cook salty fillings, but if you sweeten the dough or buy sweet tartlets, then you can serve an interesting dessert in baskets. But I'll still share with you a few of my favorite mushroom and cheese tartlet recipes. Such an appetizer can be prepared not only for a holiday, but also for breakfast. Well, let's start!

Recipe for tartlets with mushrooms and cheese in the oven

Kitchen appliances and utensils: stove and oven; pan; scapula; a bowl; baking sheet; paper towel; parchment.

Ingredients

Step by step cooking

1. Finely chop 500 g fresh champignons into cubes. Fry them in a small amount of sunflower oil with 75 g of chopped onions.
2. Add mushrooms and pepper to taste and mix.
3. Put the finished toasted mushrooms in a bowl covered with a paper towel.
   
   
4. Finely chop 300 g of boiled chicken fillet.
   
   
5. In a bowl, mix the chopped meat with the fried mushrooms. Pour three tablespoons of cream or low-fat sour cream and mix thoroughly.
   
   
6. We spread the mushroom mixture into 16 tartlets, a few teaspoons in each. Sprinkle 100 g of grated hard cheese on top of each tartlet. We lay out all the baskets on a baking sheet lined with parchment.
   
   
7. We bake them in a preheated oven to 180 ° C for five to ten minutes until the cheese melts.
8. Sprinkle the finished tartlets stuffed with mushrooms with cheese with 50 g of chopped green onions.
   
   

Video recipe

Check out an easy and quick recipe for a mushroom snack in the oven. It is even easier to cook tartlets with mushrooms and cheese in the microwave on medium power. Decorate the baskets with herbs and serve hot.

Recipe for filling for tartlets with mushrooms and cream cheese

Calorie content: 295 kcal per 100 g.
Servings: 5.
Cooking time: 15 minutes.
Kitchen appliances and utensils: knife; cutting board; spoon.

Ingredients

Step by step cooking

Video recipe

See how easy it is to make a quick snack. You may not buy mushrooms, but pickle at home. Share your favorite recipes for appetizers from mushroom tartlets. I look forward to your feedback and advice. Bon Appetit!

Dough baskets were invented by the French. The name of the appetizer comes from the word tartelette - a small cake. A mushroom snack can be prepared for a family dinner, for a holiday, and in general for any reason. There are many ways to prepare filling for dough blanks, but mushroom ones are the most delicious and delicious. This appetizer will satisfy even the most fastidious gourmet.

How to make mushroom tartlets

Filled baskets are a festive snack. You can fill the blanks with any salad, pâté or fruit, sweet mixtures. The appetizer is easy to prepare, for this reason, experienced and young housewives love it. Tartlets with mushroom filling are covered with cheese, which melts in the oven and creates a crust, under which a delicate salad lurks. Decorate snacks with various vegetables, herbs, eggs.

You can make the blanks yourself - for this, use puff or shortbread dough. Tartlets are sold ready-made in stores. Buying them is the easiest option, which will significantly speed up the preparation of the snack. When preparing dough and fillings for a dish yourself, follow these rules:

1. After preparing the dough, keep it in the refrigerator for about an hour. As a result, it will be easier to work with him.
2. Place a thin circle of dough in a cocotte maker, and on top place a foil and a special weight or dry beans. This will keep the bottom of the workpiece even and flat.
3. Fill the blanks after all the components have completely cooled down, and then send them to the oven.
4. Small tartlets are stuffed with expensive products: caviar, foie gras, exquisite fish. Large ones are filled with salads, pates, fruit and sweet fillings.
5. Chop the ingredients for the mushroom tartlets as small as possible for a softer taste. The exception is components for decoration.
6. If you are using dry filling, for example, with chicken fillet, then grease the baskets with sauce beforehand. As a result, the taste will be more juicy.
7. The more mushroom filling in the preparation, the tastier the appetizer will be.

Mushroom Tartlet Recipes

Baskets are always appropriate on the festive table, every housewife should remember this. The filling for mushroom tartlets can be complemented with meat, cheese, ham and many other ingredients. Culinary fantasy will come to your rescue. Even everyone's favorite julienne can be cooked in baskets. The cooking time of the snack depends on which baskets you use (pre-made or homemade).

Tartlets with mushrooms and cheese

• Time: 30 minutes.
• Servings Per Container: 15 Persons.
• Calorie content of the dish: 120 kcal / 100 g.
• Cuisine: French.
• Difficulty: easy.

The recipe for mushroom tartlets is so simple that even a novice housewife can handle it. Everything is simplified by the fact that purchased blanks are used. The cheese cap seals the filling of the basket and creates a special contrast between the softness of the filling and the outer crunchy shell. Serve hot appetizers on a flat dish with a napkin.

Ingredients:

• shallots - 1 pc .;
• fresh champignons - 150 g;
• dry wine - 2 tbsp. l .;
• ricotta cheese - 50-70 g;
• goat cheese - 50-70 g;
• Parmesan cheese - 50 g;
• tartlets - 15 pcs.;
• salt to taste;
• pepper to taste;
• rosemary - to taste;
• olive oil - 1 tbsp. l.

Cooking method:

1. Preheat the oven to 180 ° C.
2. Grate Parmesan.
3. Finely chop the shallots and mushrooms.
4. Preheat a frying pan, add olive oil.
5. Fry the shallots, then add the mushrooms, salt and pepper.
6. When mushrooms are golden brown add rosemary and wine. Simmer for 1 minute.
7. Combine the ricotta and goat cheeses until smooth. Add the toasted ingredients to the bowl.
8. Put filler in each piece.
9. Place the baskets on a baking sheet, sprinkle every 1 tsp. grated parmesan.
10. Bake the baskets for 15 minutes.

With mushrooms and eggs

• Time: 40 minutes.
• Servings Per Container: 20 Persons.
• Calorie content of the dish: 240 kcal / 100 g.
• Purpose: for breakfast, for dinner.
• Cuisine: French.
• Difficulty: easy.

It is better to prepare the dough for the blanks in advance so that it is infused. The baskets are thin, crispy and light. Tartlets with mushrooms and eggs are distinguished by their exquisite taste. An appetizer on the festive table will look especially attractive. Garnish with tomatoes and herbs to enhance the look. Serve hot.

Ingredients:

• flour - 200 g;
• butter - 100 g;
• chilled water - 5 tbsp. l .;
• champignons - 300 g;
• onion - 1 pc .;
• eggs - 3 pcs.;
• mayonnaise - 2 tbsp. l .;
• salt to taste;
• pepper to taste;
• greens - for decoration;
• tomato - for decoration.

Cooking method:

1. Place the sifted flour and grated cold butter in a bowl. Mix the ingredients by hand until crumbled.
2. Add cold water in portions and knead the dough. Form a ball, wrap with cling film, refrigerate for 30 minutes.
3. Divide the dough into 3 parts, roll it out thinly (about 3 mm) and cut out equal round pieces.
4. Place the blanks in the molds, press firmly against the walls. Prick the dough with a fork and place the dry beans on the bottom.
5. Bake snacks in the oven for about 15 minutes at 200 ° C.
6. To prepare the filling, boil the eggs and grate on a coarse grater.
7. Remove the champignon legs. Boil the caps for 10 minutes.
8. Chop the onion, fry until transparent, add the boiled mushrooms. Continue to fry food for 15 minutes, season with salt.
9. Season boiled eggs and fried ingredients with mayonnaise.
10. Divide the prepared mixture into baskets, garnish with herbs and tomatoes.

With pickled mushrooms

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 80 kcal / 100 g.
• Purpose: for breakfast, for dinner.
• Cuisine: French.
• Difficulty: easy.

If you do not like fried champignons, then you will love this recipe. The appetizer is served cold, garnished with herbs or pieces of vegetables. Pickled mushroom tartlets cook quickly because you don't have to fry or bake anything- purchased blanks are used. The recipe is great for a quick breakfast, dinner, or snack.

Ingredients:

• shortcrust pastry tartlets - 6 pcs.;
• pickled champignons - 100 g;
• onions - 2 pcs.;
• eggs - 2 pcs.;
• sour cream - 2 tbsp. l .;
• chopped green onions - 1 tbsp. l.

Cooking method:

1. Hard boil the eggs.
2. Chop the pickled mushrooms finely.
3. Peel, wash, chop onions. Chop the eggs.
4. Combine all the components, season with sour cream.
5. Place the filling in baskets, garnish with green onions.

With Chiken

• Time: 40 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 82 kcal / 100 g.
• Purpose: for breakfast, for dinner.
• Cuisine: French.
• Difficulty: easy.

This recipe for filling for tartlets is just a godsend for meat lovers. The baskets themselves are purchased, so you don't have to bother with the dough. Try to cut the ingredients as small as possible - then the filling is better saturated with cream, it will be more tender and juicy. Before serving, you can decorate the appetizer with herbs or vegetables, but even without this, the dish looks appetizing.

Ingredients:

• chicken breast - 500 g;
• fresh champignons - 400 g;
• hard cheese - 300 g;
• onions - 2 pcs.;
• cream - 1 glass;
• tartlets - 12 pcs.;
• salt to taste;
• pepper to taste;

Cooking method:

1. Chop the onion, fry in a pan.
2. Cut the chicken breast into small pieces, send to the pan. Continue frying for another 10 minutes.
3. Grind the mushrooms, fry with the rest of the ingredients for another 5 minutes.
4. Place the tartlets on a baking sheet, fill them with the filling. Top with a little cream, sprinkle with cheese.
5. Bake until cheese is melted or golden brown.

With ham

• Time: 30 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 210 kcal / 100 g.
• Purpose: for breakfast, for dinner.
• Cuisine: French.
• Difficulty: easy.

Making a mushroom and ham snack takes less time than a chicken fillet recipe. The dish turns out to be very aromatic and with a smoky flavor. The best dressing option is homemade mayonnaise. If desired, it can be substituted for sour cream, cream, or a suitable sauce. It is recommended to decorate the dish with finely chopped parsley or whole leaves.

Ingredients:

• tartlets - 10 pcs.;
• Gouda cheese - 100 g;
• egg - 1 pc.;
• ham - 100 g;
• fresh champignons - 100 g;
• onions - 0.5 pcs.;
• garlic - 1 clove;
• chopped parsley - 0.5 tbsp. l .;
• mayonnaise to taste;
• pepper to taste;
• vegetable oil - for frying.

Cooking method:

1. Grate the onions and mushrooms separately on a medium grater.
2. Fry the onions until lightly blush, add the mushrooms, continue cooking for another 2-3 minutes. Leave to cool.
3. Grate ham, cheese, eggs, add herbs, fried mushrooms and onions.
4. Add pepper and mayonnaise.
5. Fill the baskets with filling, garnish with herbs.

Julienne with mushrooms in tartlets

• Time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 230 kcal / 100 g.
• Purpose: for breakfast, for dinner.
• Cuisine: French.
• Difficulty: easy.

You can make your own puff pastry recipe, but it's easier to get frozen sheets at your local supermarket. This solution will significantly reduce the preparation time for julienne tartlets. The filling itself in the classic version turns out to be tender and gives the dough basket a special flavor. The appetizer is suitable for a gala dinner or a family meal.

Ingredients:

• onion - 1 pc .;
• champignons - 300 g;
• soft cheese - 100 g;
• sour cream - 200 ml;
• puff pastry - 500 g;
• salt to taste.

Cooking method:

1. Defrost and roll out the puff pastry. Divide into 6 circles.
2. Place each portion of the dough in a baking dish, bake in the oven for up to 20 minutes.
3. After baking, remove the pieces from the molds and place them on a baking sheet sprinkled with cold water.
4. Chop onions, mushrooms, grate cheese.
5. Fry the onions in a skillet with butter.
6. Add mushrooms to the onion and continue to fry for another 10 minutes.
7. Add sour cream and salt to the pan.
8. Fry over low heat until tender.
9. Put the finished filling in baskets, sprinkle with cheese.
10. Place in the oven for 5 minutes to melt the cheese.

Video