Crisp puff pastry tartlets (tarteletter) filled with pan-fried mushrooms, cream, white wine and wild garlic. A wonderful dish with plenty of flavour, – quick to throw together and simply so creamy, uncomplicated and good.
It is packed with umami from the fried mushrooms, – which goes perfectly with the acidity of the white wine and the richness of the cream. The wild garlic is the finishing touch, – a mild garlic flavour that wraps around the mushrooms beautifully. If it is out of season, you can add a small clove of finely grated garlic instead.
Use whichever mushrooms you prefer, or those that are in season.
Advertisement, – as the photos were shot as part of a campaign with Aalborg Akvavit.
Tartlets with mushrooms and wild garlic
Recipe for puff pastry tartlets (tarteletter) filled with creamed mushrooms, white wine and wild garlic.This quantity is enough for 3 tartlets per person.Note – if wild garlic is not in season, you can add a small clove of finely grated garlic instead.
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Ingredients
- 600 g mixed mushrooms – I used chestnut mushrooms, oyster mushrooms and enoki
- 40 g butter
- 1 handful fresh wild garlic, roughly chopped – about 20 leaves (can be replaced with 1 small clove of finely grated garlic if it is out of season)
- 150 ml white wine
- 100 ml boiling water + 1/2 vegetable stock cube
- 400 ml whipping cream (38% fat)
- Salt and freshly ground pepper
- Tartlet cases (puff pastry) – allow 3 per person
- Fresh green herbs for the top
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Method
- Clean the mushrooms. If you rinse them, they must dry thoroughly on a tea towel before frying.
- Cut the mushrooms into suitable pieces. Quarter the chestnut mushrooms, – if they are large, cut them into smaller pieces. Tear the oyster mushrooms into bite-sized pieces and cut the enoki mushrooms off the root – if they are attached to one.
- Melt the butter in a frying pan and fry the mushrooms over a high heat until golden. Season with salt and pepper.If you are using enoki mushrooms, it is worth frying some of them separately in a little butter first, until browned and slightly crisp. They make a lovely, delicate topping for the tartlets just before serving.
- When the mushrooms are golden, add half of the wild garlic (or the garlic) and toss well with the mushrooms.
- Pour in the white wine and let it reduce well – still over a high heat.
- Add the water and stock cube, and let this reduce slightly too.
- Pour in the cream and let the sauce simmer over a medium heat for about 10 minutes. Stir regularly so the sauce does not catch on the bottom of the pan.If the sauce has not thickened enough, turn up to a high heat for the last couple of minutes while stirring.
- Add the remaining wild garlic, season to taste with salt and pepper, and turn down to a low heat. Meanwhile, warm the tartlet cases as described on the packet.
- Fill the warm tartlet cases with the creamed mushrooms and top with a sprinkling of finely chopped herbs and, if you like, the fried enoki mushrooms.
Nutrition
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Hej,
Er det muligt at lave fyldet til tarteletterne på forhånd, og tage det med for at servere senere til en julefrokost?
Mvh, Anna
Hej Anna
Ja sagtens da, – ingen problemer 🙂
Hav gerne en smule ekstra fløde eller bouillon klar når de opvarmes, – saucen sætter sig og har nogle gange brug for lidt ekstra væde når det opvarmes 🙂
Warm wishes, Dianna
Kan den evt fryses ?
Hej Helle
Saucen kan sagtens fryses jo:)
Warm wishes, Dianna
Kan man erstatte vinen med noget andet hilsen Marianne
Hej Marianne
Ja sagten, – du bruger bare bouillon i stedet for, og lader den koge ind ligesom vinen:) Og så smag til med citron til sidst, så retten får lidt syre:)
God påske:)
Warm wishes, Dianna