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Title: Mushroom and Leek Tartlets
2 lbs-gourmet mixed mushrooms
(finely chopped, shitake, oyster, crimini)
2 leeks finely julienned
4 ozs thinly diced Pancetta light fry
4 T lard, goose grease
2 T organic butter, fresh ground
(sea salt and black pepper)
1 c Cherry Creek Cellars Montage
2-4 cloves finely minced garlic
36 prebaked phyllo cup
Note: Cherry Creek Cellars Montage is a blend of Cabernet Sauvignon and Chancellor Noir.
1.Over a medium heat melt fat then add mushrooms and leeks. Cook slowly over low heat until dry, approximately one hour.
2. Add pancetta, salt and pepper. Mix well. Remove to a heatproof dish.
3. Add Montage to deglaze pan, scraping gently. Reduce to half. Return mushroom mix to pan to warm.
4. Spoon by teaspoon into prebaked phyllo cups.
Provided by Chef Marian Gray from Cherry Creek Cellars in Michigan.