Tartlets with champignons: recipes for mushroom snacks

Tartlets with mushrooms are ideal portioned snacks with mushrooms, the preparation of which will not take you much time if you have ready flour baskets from any kind of dough. You can make such a sand or puff base on your own, then mushroom tartlets stuffed with champignons will be even tastier, because in the dough you put the best ingredients to your taste.

Tartlets with fried, fresh and pickled champignons

Tartlets with fried champignons and eggs.

Ingredients:

• 10 ready-made baskets of shortcrust pastry,
• 150 g of champignons,
• 3 eggs,
• 1 onion,
• 3 tablespoons of vegetable oil,
• parsley
• ground black pepper and salt to taste.

Cooking method.

Tartlets with fresh champignons.

Ingredients:

• 10 ready-made baskets of shortcrust pastry,
• 200 g of fresh champignons,
• 4 tablespoons of olive oil,
• 1 onion,
• 2 tablespoons canned green peas,
• 2 tablespoons sour cream, parsley,
• ground black pepper and salt to taste.

Cooking method.

1. Peel fresh mushrooms, rinse, finely chop.
2. Peel the onion, rinse, chop, combine with mushrooms, salt, pepper, put on a fry in olive oil.
3. Pour the finished dish with sour cream, add herbs, mix.
4. Put the resulting mass into baskets.
5. Sprinkle canned peas on top of tartlets with champignons prepared according to this recipe.

Tartlets with pickled champignons and onions.

Ingredients:

• 6-8 baskets of shortcrust pastry,
• 100 g pickled champignons,
• 2 onions,
• 2 eggs,
• hard boiled
• 2 tablespoons of sour cream,
• 1 tablespoon chopped green onions.

Cooking method.

Cut marinated mushrooms into small pieces. Peel, wash and chop onions in small cubes. Peel and chop eggs. Mix all components, season with sour cream and put in baskets. Garnish tartlets with pickled champignons with green onions and serve.

Original tartlets with champignons

Tartlets with crab meat and champignons.

Ingredients:

• 6-8 baskets of shortcrust pastry,
• 100 g canned crab meat,
• 100 g pickled champignons,
• 2 hard boiled eggs
• 1 onion,
• 4 radishes,
• 100 g mayonnaise,
• salt and pepper to taste.

Cooking method.

1. Finely chop the crab meat.
2. Cut marinated mushrooms into thin strips.
3. Peel and chop eggs.
4. Peel, wash and chop onions.
5. Wash and chop radishes.
6. Mushrooms mixed with crab meat, eggs and onions, salt, pepper, season with mayonnaise.
7. Put the mixture in the baskets.
8. Garnish tartlets with radish slices and serve.

Tartlets with chicken and mushrooms.

Ingredients:

• 6 baskets of shortcrust pastry,
• 100 g of boiled chicken meat,
• 100 g pickled champignons,
• 2 tomatoes
• 2 eggs,
• hard boiled
• 100 g mayonnaise,
• salt and pepper to taste.

Cooking method.

1. Cut chicken meat into strips.
2. Wash and slice the mushrooms.
3. Wash and cut the tomatoes into thin slices.
4. Peel and chop eggs.
5. Mix the meat with mushrooms and eggs, salt, pepper, season with mayonnaise.
6. Put the mixture in the baskets.
7. Garnish tartlets with mushrooms and chicken with tomato slices and serve.

Tartlets stuffed with quail eggs and mushrooms with celery.

For tartlets:

• 50 g butter,
• 100 g flour
• salt to taste.

For filling:

• 300 g of champignons
• 10 g dried porcini mushrooms,
• 5 quail eggs
• 1 celery root
• 30 g green onions,
• 100 g butter,
• grated nutmeg,
• ground pepper and salt to taste.

Combine butter, flour and salt, knead the dough. Roll it into a thin layer, cut out the circles and place them in the molds. Bake in the oven at 200 degrees until ruddy.

Put the finished tartlets on the table and cool at room temperature.

While the baskets are baked, you can prepare the filling. Peel the mushrooms, rinse, finely chop. Soak porcini mushrooms. Grind green onions, boiled eggs and celery root. Mix these components, add softened butter, ground pepper, grated nutmeg and salt to them. Mix everything thoroughly and fill with the resulting mass of tartlets.

The table can be served as a cold appetizer or, after being preheated in the oven, as a hot dish.

Oven tartlets stuffed with mushrooms, tofu and ginger in the oven.

For tartlets:

• 400 g flour
• 150 g butter,
• 1 egg yolk
• 100 g of thick sour cream or mayonnaise.

For filling:

• 200 g of champignons,
• 1 onion,
• 50 g of milk
• 2 eggs,
• 50 g of vegetable oil,
• 100 g of hot tofu
• parsley and dill,
• ground pepper and salt to taste,
• 70 g chopped ginger root.

1. Cool the butter in the freezer, chop with flour, add the yolk, pour sour cream or mayonnaise, knead the dough and put it in a cold place for 2-3 hours.
2. Then roll out the dough into a layer, cut out the mugs, put them in the oiled tins, pierce with a fork in several places and bake in a hot oven.
3. To prepare the filling, peel the mushrooms, wash thoroughly, add salted water and leave for 5-10 minutes. Then drain the water, finely chop the mushrooms and stew in vegetable oil with finely chopped onions. Before removing from heat, salt and pepper.
4. Tofu grind. Beat milk, eggs and spices in a bowl. Put the mushroom stuffing in the baskets, pour over the egg mass, sprinkle with ginger and bake in the oven heated to 200 ° C until golden brown.
5. Cool the finished tartlets and, decorating with chopped herbs, serve.

See how the tartlets with mushrooms prepared according to these recipes look original in the photo:

Tasty tartlets stuffed with champignons

Tartlets stuffed with champignons.

Ingredients:

• 10-12 ready baskets of shortcrust pastry,
• 250 g of champignons,
• 4 tablespoons of olive oil,
• 1 onion,
• 2 tablespoons canned green peas,
• 2 tablespoons of sour cream,
• parsley
• ground red pepper
• ground black pepper,
• salt.

Cooking method.

Peel the mushrooms, rinse, cut into strips.

Peel, wash, chop the onions in small cubes, add to the mushrooms, salt, pepper and fry in olive oil. Season the fried mushrooms and onions with sour cream, add the washed and finely chopped parsley and mix. Put the finished stuffing in the baskets. Garnish delicious tartlets with canned green peas.

Tartlets with zucchini, mushrooms and chicken.

Ingredients:

• 8-10 baskets of shortcrust pastry,
• 150 g squash
• 50 g canned champignons,
• 150 g of boiled chicken meat,
• 2 pickles
• 1 tomato
• 4 tablespoons of mayonnaise,
• 2 tablespoons of vegetable oil,
• 1 tablespoon flour
• 1/2 bunch of parsley,
• salt and pepper to taste.

Cooking method.

Zucchini wash, peel, remove seeds, finely chop, salt, roll in flour and fry in vegetable oil. Wash the tomato. Peel the cucumbers. Wash parsley. Pass mushrooms, meat, tomato and cucumbers through a meat grinder, mix with zucchini, salt, pepper, season with mayonnaise. Put the mixture in the baskets. Garnish delicious tartlets with sprigs of parsley and serve.

Tartlets with chicken and mushrooms.

Ingredients:

• 6 baskets of shortcrust pastry,
• 100 g of boiled chicken meat,
• 100 g pickled champignons,
• 2 tomatoes
• 2 eggs,
• hard boiled
• 100 g mayonnaise,
• salt and pepper to taste.

Cooking method.

1. Cut the meat into small pieces.
2. Wash and slice the mushrooms.
3. Wash and cut the tomatoes into thin slices.
4. Peel and chop eggs.
5. Mix the meat with mushrooms and eggs, salt, pepper, season with mayonnaise. Put the mixture in the baskets.
6. Garnish tartlets with tomato slices and serve.

Tartlets with fried champignons.

Ingredients:

• 6-8 baskets of shortcrust pastry,
• 150 g of champignons,
• 1 onion,
• 3 tablespoons of vegetable oil,
• 1 tablespoon of sour cream,
• 1/2 bunch of parsley,
• salt and pepper to taste.

Cooking method.

Peel, wash and chop onions. Wash parsley. Wash, peel, finely chop mushrooms, salt, pepper, add onion and fry in vegetable oil. Season mushrooms and onions with sour cream and put in baskets. Garnish tartlets with twigs and parsley and serve.

Julienne in tartlets with champignons and chicken

Ingredients:

• chicken fillet - 300 g
• fresh champignons - 200 g
• cheese - about 100 g
• vegetable oil - 2-3 tbsp. spoons
• tartlets - 15-20 pcs.
• salt, pepper - to taste.
• For the sauce:
• sour cream - 250 g
• flour - 1 tbsp. a spoon
• milk - 250 ml
• butter - 40 g

1. To prepare julienne with chicken and mushrooms in tartlets, rinse the mushrooms, cut into thin plates, put in a large pan with preheated vegetable oil.
2. Fry over medium heat, stir until all the liquid from the mushrooms evaporates.
3. Cut boiled chicken fillet into strips, add to mushrooms, add salt, pepper to taste, mix.
4. In a separate container, prepare the julienne sauce: melt a small piece of butter, add a little flour, constantly stirring the mass. Bring this mixture to a boil, add milk, bring to a boil again, and then remove the sauce from the heat. Cool the resulting sauce, add sour cream, mix thoroughly until a homogeneous consistency.
5. Prepare tartlets with ready mushrooms with chicken, pour plenty of sour cream sauce. Above each tartlet, sprinkle with plenty of cheese grated on a fine grater.
6. Now the tartlets should be placed in a preheated oven and baked for 15 minutes at a temperature of 180 degrees.
7. Serve tartlets with chicken and champignons hot, decorated with herbs.

Appetizers with champignons and cheese in tartlets

Tartlets stuffed with champignons and tofu with cheese.

For tartlets:

• 50 g flour
• 30 g of cold water
• 30 g butter,
• salt to taste.

For filling:

• 300 g of champignons
• 20 g of vegetable oil,
• 200 g tofu
• 3 eggs,
• 40 g hard cheese,
• green lettuce leaves.

Cook the tartlets. Put the finished tartlets on the table and cool.

Rinse mushrooms, peel, fry in oil. Mix tofu and eggs with a mixer, combine with fried mushrooms. Put the resulting mass into molds, sprinkle with grated cheese on top. Garnish an appetizer of champignons tartlets under cheese with green lettuce.

Tartlets stuffed with champignons and shrimp.

For tartlets:

• 50 g flour
• 30 g of cold water
• 30 g butter,
• salt to taste.

For filling:

• 300 g of champignons
• 300 g shrimp
• 20 g of vegetable oil,
• 200 g tofu
• 2 eggs,
• 50 g of grated hard cheese,
• dill greens.

According to the main recipe to cook tartlets.

Fry the mushrooms in oil. Mix tofu and eggs with a mixer, combine with mushrooms and shrimp. Put the resulting mass into previously prepared tins.

Serve mushroom tartlets to the table, sprinkled with grated cheese and chopped dill on top.