Wild Mushroom Tartlets


Servings Note: as an appetizer


  • 16 phyllo dough cups (purchased)
  • 1/2 pounds mixed wild mushrooms, sautéed
  • 4 ounces mascarpone
  • 1 shallot, chopped
  • 2 tablespoons sage leaves, chopped
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. Sautee mushrooms in olive oil with a pinch each of salt and pepper.
  2. Combine shallots, oil and mushrooms in a food processor and pulse until almost smooth. Transfer to a bowl and season with salt and pepper. Add sage and mascarpone.
  3. Pipe mixture into phyllo cups using a pastry bag fitted with a standard tip.
  4. Chill for 10 minutes, then bake 7-10 minutes until golden brown. Serve hot or warm.


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