Mushroom Tartlets

Ingredients x3

6 tablespoons of olive oil

6 Tablespoons of Shallots (finely minced)

3 cloves of garlic (finely minced)

4 ½ cups of Chanterelle mushrooms

3 Tablespoons of Brandy

1 ½ Teaspoons of Thyme

3 Tablespoons of Parsley

¾ Tablespoons of salt and pepper (to taste)

3 Eggs

¾ cup of milk

¾ cups of shredded swiss cheese

6 Tablespoons of softened cream cheese

6 Slices of bacon (cooked and crumpled)

A couple packages of Phyllo dough (sorry can't remember the exact number of sheets needed.)

Ingredients x1

2 Tablespoons of Olive oil

2 tablespoons of shallots (finely minced)

1 Clove of garlic (finely minced)

1 ½ cups Chanterelle Mushrooms

1 Tablespoon of Brandy

½ Teaspoon of freshly minced Thyme

1 Tablespoon of Freshly minced parsley

¼ Teaspoons of Salt and pepper (to taste)

1 Egg

¼ cup of milk

¼ cup of shredded swiss cheese

2 tablespoons of softened cream cheese

2 slices of bacon (cooked and crumpled)

A package of Phyllo dough

1.) Preheat oven to 165 Celsius.

2.) heat olive oil in large skillet over medium heat.

3.) Sautee the shallots until they begin to brown.

4.) add the garlic along with mushrooms, cook until the mushrooms are tender.

5.) deglazed the pan with the brandy and season it with the herbs as well as the salt and pepper. Remove the mixture from the heat and allow it to cool.

6.) take a large bowl and combine the eggs, milk, swiss cheese, cream cheese and bacon.

7.) Fold the mixture into the mushroom mixture and spoon evenly into the prepared Phyllo dough tarts.

8.) Bake in oven for fifteen to twenty minutes. After the tarts are set pull them out of the oven or turn off the oven and allow the residual heat to keep them warm until they can be served.