Snacks

Mushroom tartlets appetizer


Ingredients for cooking appetizers in tartlets with mushrooms

For tartlets:

  1. Wheat flour 200 grams
  2. Butter 120 grams
  3. Pure ice water 5 tablespoons
  4. Salt on the tip of a knife

For filling:

  1. Fresh champignons 200-300 grams
  2. Large onion 1 piece
  3. Salt to taste
  4. Chicken eggs 3 pieces
  5. Mayonnaise 2 tablespoons
  6. Vegetable oil for frying
  • Main Ingredients Eggs, Mushrooms, Shortbread Dough
  • Serving 10 Servings

Inventory:

Cutting board, kitchen knife, tablespoon, teaspoon, medium bowl - 2 pieces, tartlet molds, oven, kitchen potholders, sieve, coarse grater, cling film, refrigerator, oven, kitchen table, rolling pin, glass, fork, plate - 3 pieces, a frying pan, a wooden spatula, a medium pan with a lid, a colander, a small pan, a tray or a flat serving dish

Cooking appetizers in tartlets with mushrooms:

Step 1: prepare the flour.


Pour the flour into a sieve and sift it into a medium bowl. This must be done so that the component is saturated with oxygen and thanks to this process the dough is tender and airy.

Step 2: prepare the dough for tartlets.


In a bowl with sifted flour, we rub 100g cold butter. To do this, use a coarse grater. Then immediately rub the components with clean (preferably cold) hands until small crumbs are formed.

Next, pour a thin stream and small parts of ice water into the container and at the same time continue to knead the dough. Now we form a ball from the mass, wrap it in cling film and hide in the refrigerator to insist minimum for 30 minutes. In the meantime, prepare the filling!

Step 3: prepare the champignons.


The mushrooms are thoroughly washed under running warm water and put on a cutting board. Using a knife, we remove coarsened places on hats and legs. Now we transfer the mushrooms to the middle pan and fill with ordinary cold water so that it completely covers them. We put the container on a big fire and cover it with a lid. When the liquid boils, slightly tighten the burner and cook the components for 10 minutes. After the allotted time, holding the pan with the help of kitchen tacks, pour its contents into the sink through a colander.

When excess liquid drains from the champignons and they cool slightly, we transfer the mushrooms to a cutting board. With the help of our inventory, we grind the components into pieces and move them into a free plate.

Step 4: prepare the onions.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. Now we lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 5: prepare the chicken eggs.


We lay the eggs in a small pan and fill with ordinary cold water so that it covers the components. Now put the container on a big fire and wait for the liquid to boil. Immediately after that we fasten the burner and boil hard-boiled eggs for 10 minutes. After the allotted time with the help of kitchen tacks, put the container in the sink under a stream of cold water. We need the components to be completely cooled, then it will be easy to remove the shell from them.

After all, lay the eggs on a cutting board and, using a coarse grater, grind them to the state of the chip. Pour the prepared components into a clean plate and leave it alone for now.

Step 6: prepare the filling for tartlets.


Pour a small amount of vegetable oil into the pan and put on medium heat. When it warms up well, add the chopped onion here. Constantly stirring with a wooden spatula, fry the component until soft. Immediately after that, put finely chopped boiled champignons in the pan and continue to cook the filling 15 minutes. Attention: mushrooms should acquire a soft golden color. At the end, turn off the burner, and add salt to the container to taste and mix everything well again.

When the frying becomes barely warm, pour it into a clean medium bowl. Here we spread the chopped eggs and a couple of tablespoons of mayonnaise. Mix everything thoroughly until a homogeneous mass is formed and leave aside to insist.

Step 7: bake tartlets.


After the dough has cooled, we take it out of the refrigerator and release it from the cling film. Sprinkle a small amount of flour on the kitchen table and put it here. 1/3 part of the total mass of the ball. Using a rolling pin, we roll out the dough into a layer with a thickness of approximately 3 mm. Now squeeze circles on it with the help of a glass. Attention: the radius of the container should be approximately the same as that of the tartlet molds.

Now grease their bottom and walls with the remaining piece of butter and put dough circles in each. We stamp the cakes with clean fingers so that they take the form of tartlets. Important: so that the dough does not swell during cooking, be sure to pierce it in several places with a fork.

Turn on the oven and heat it to temperature 200 ° C. Immediately after that, put on a medium level tins and bake tartlets for 15 minuteswhen they get red. Now we get them with the help of kitchen gloves and set aside to cool slightly. Then we take the tartlets from the containers and put them on a tray or a special plate for serving. We repeat the procedure from beginning to end until we have finished the dough.

Step 8: prepare an appetizer in tartlets with mushrooms.


When the tartlets from the dough have cooled, spread the mushroom filling into each with a teaspoon. Everything, the snack is ready, so we can invite friends and family to the dinner table.

Step 9: serve the appetizer in tartlets with mushrooms.


Despite the fact that this is a snack, it turns out to be quite satisfying. Therefore, before serving it to the dining table, make sure that all guests are hungry and they still have a place in the stomach for main dishes. By the way, for greater attractiveness, if desired, tartlets can be decorated with fresh herbs, lettuce leaves, tomato slices and slices of fresh cucumbers.
Bon appetit to all!

Recipe Tips:

- from the calculation of the ingredients indicated in the recipe, we should get approximately 22-24 tartlets;

- if you have a lot of dough left, then it can be frozen until the next time;

- Ready tartlets with filling can also be sprinkled with a small amount of grated hard cheese and baked in the oven for a couple of minutes. Such an appetizer will also be very tasty and fragrant.