Mushroom & Leek Tartlets


From Chef Marian Gray, Cherry Creek Cellars

2 lbs-gourmet mixed mushrooms (finely chopped, shitake, oyster, crimini)
2 leeks finely julienned
4 ozs thinly diced Pancetta light fry
4 tbls lard, goose grease
2 tbls organic butter, fresh ground
(sea salt and black pepper)
1 cup Cherry Creek Cellars Montage
2-4 cloves finely minced garlic
36 prebaked phyllo cups

Over a medium heat melt fat then add mushrooms and leeks. Cook slowly over low heat until dry, approximately one hour. Add pancetta, salt and pepper. Mix well. Remove to a heatproof dish. Add Montage to deglaze pan, scraping gently. Reduce to half. Return mushroom mix to pan to warm. Spoon by teaspoon into prebaked phyllo cups.

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