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Category: Appetizer

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.


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