Saffron milk cap (lactarius deliciosus) tartlets

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Saffron milk cap (lactarius deliciosus) tartlets

Charming, tasty, easy and quick saffron milk cap (Lactarius deliciosus) tartlets

Servings

Prep Time 13

Cook Time 12

Total Time 25

EQUIPMENT

1 muffin baking tin

INGREDIENTS

US Customary - Metric

10 pieces saffron milk caps
1 puff pastry sheet
2 cups cheese
2 tbsp olive oil
5 cloves garlic
3 tbsp sour cream
parmesan or grana padano cheese (optional)
fresh parsley
salt
black pepper

INSTRUCTIONS

Preheat the oven to 392°F/200°C.
If using a puff pastry sheet: Roll it into a tight log about 0.7 inch (2 cm) thick. Mark 12 equal slices (about 1 inch each).
If using puff pastry dough: Shape into a log or square and cut into 12 equal pieces.
Place each piece in a muffin tin, pressing it to the bottom and sides, halfway up the cups.
Chill the tin with puff pastry in the refrigerator while preparing the mushroom filling.
Clean and slice the mushrooms into smaller pieces and crush the garlic. Dice the cheese into small cubes.
Heat olive oil in a frying pan. Add the mushrooms and a pinch of salt.
Add garlic after 3 minutes, cooking until mushrooms brown and release water.
When done, sprinkle with black pepper.
Transfer to a bowl, add diced cheese and chopped parsley, and mix.
Fill each puff pastry cup with mushroom mixture, being careful not to overfill.
Add a small dollop of sour cream on top of each tartlet.
Bake at 392°F/200°C for 12 minutes, until golden and crispy.
Top with fresh parsley and grated Grana Padano or Parmesan before serving. Serve and enjoy warm.
Bon Appetit!

NOTES

For a gluten-free version, use prebaked sliced potatoes or gluten-free puff pastry.

Use only fresh, preferably young and healthy-looking saffron milk caps. If you picked them up yourself, use them as quickly as possible.

Handle the collected Lactarius deliciosus very gently and with great care. When bruised, the mushroom will start turning green. But that doesn't make it unedible.

If you can't use the saffron milk caps right away, store them in the refrigerator for a maximum of 24 hours.

Make sure the puff pastry is fridge-chilled before baking. If you use frozen puff pastry sheets, thaw them overnight in the refrigerator.

Do not add any water when sauteing saffron milk caps with garlic.

Serve fresh. The tartlets taste best while still hot. If needed, store them in the refrigerator and use them the same day. Do not reheat them.

Frozen blanched saffron milk caps turn bitter when thawed.

Author: Food nutters

Calories: 992kcal

Cost: $4

Course: Appetizer, Snack

Cuisine: East Euroean, european

Keyword: appetizer, Lactarius deliciosus, puff pastry

Nutrition