As we dined on our Golden Goose Wellington, one of the hit components was the Chanterelle Duxelles. Since we had a few more golden chanterelles on hand that we didn’t cook, we decided to make Duxelles again and build them as a main component in some tasty morsels. Recalling how well wild mushrooms went in tartlets from our Oyster Mushrooms Rockefeller, we decided to go back to the well and try to build our Duxelles into a similar presentation concept. If you like Chanterelles and Phyllo, try these out as an appetizer or side dish!!!
Time: 30 Minutes
- Golden Chanterelles
- White Pepper
- Kosher Salt
- Phyllo Dough Tartlet Shells
- Preheat your oven to 350 degrees F, line a baking sheet with foil, and give the foil a little oil spray.
- Dice your onions, and set aside.
- Wash your Chanterelles, cut the bottom of the stalks off, and pulse in your food processor to mince finely.
- Heat a pan with a little butter, and add your onions. Cook until they turn opaque.
- Add your minced chanterelles, and cook for about 5-7 minutes until everything turns into a sort of paste. Sprinkle in a little white pepper as it cooks.
- As your mushrooms cook, arrange your phyllo tartlet shells on your baking sheet.
- When your mushrooms are done cooking, use a spoon to fill your tartlet shells with your duxelles.
- Bake for 4-5 minutes.
- Remove from the oven, plate, sprinkle some kosher salt atop, devour, and enjoy!