Ingredients: 1 tablespoon canola oil
1 pound mixed wild mushrooms, roughly chopped
1 tablespoon minced shallot
1 tablespoon white truffle oil
1 tablespoon minced fresh flat-leaf parsley
1 large egg
1/2 cup half and half
15 mini phyllo shells, such as Athens brand
Fresh parmesan shavings
Minced fresh chervil for garnish
Quiche-like tartlets are a delicious complement to the sandwich course and these easy-to-assemble ones, adapted from a recipe from Dublins Four Seasons Hotel, use frozen phyllo shells.
Preheat the oven to 350°F. In a large skillet over medium heat, heat the canola oil. Add the mushrooms and shallots and cook for 3 to 4 minutes, or until the mushrooms are soft but not browned. Stir in the truffle oil and parsley. In a small bowl, whisk together the egg and half and half. Stir it into the mushrooms mixture.
Arrange the shells on a baking sheet. Divide the mushrooms mixture into each shell, and bake for 12 to 15 minutes, or until the filling is set. Remove from the oven. With a vegetable peeler, shave some of the Parmesan cheese on top of each tartlet, and garnish with a sprig of chervil. Makes 15 tartlets