Wild Mushroom and Goat Cheese Tartlets: An Ode to Autumn’s Bounty

There’s a particular magic that happens when the air turns crisp and the forests begin to spill forth their treasures. My introduction to these Wild Mushroom and Goat Cheese Tartlets wasn’t in a bustling Michelin-starred kitchen, but rather in a cozy, sun-drenched cooking class a few years back. The aroma of earthy mushrooms, softened shallots, and the tang of goat cheese wafting through the air instantly transported me. It was a moment of culinary revelation, a simple yet sophisticated assembly that perfectly captured the essence of fall’s most glorious harvest. Each delicate bite felt like a warm hug, a testament to how a few humble ingredients, treated with care, can create something truly spectacular.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Servings: 6-8 (depending on tartlet size and appetite!)
• Yield: Approximately 24-30 tartlets (based on standard miniature phyllo shells)
• Dietary Type: Vegetarian

Ingredients

This recipe hinges on the quality of your mushrooms and the creamy tang of good goat cheese. Don’t be afraid to use a mix for the most complex flavor profile.

For the Mushroom and Goat Cheese Filling:

• 1 pound assorted wild mushrooms, such as cremini, shiitake, oyster, chanterelle, or morel, chopped
• 1 tablespoon unsalted butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tablespoons fresh thyme, minced
• 1 tablespoon lemon zest
• 4 ounces goat cheese, crumbled
• 2 tablespoons fresh parsley, minced
• 2 tablespoons fresh chives, minced
• Salt and freshly ground black pepper, to taste

For Assembly:

• Frozen miniature phyllo tart shells (you’ll need approximately 24-30, depending on how generously you fill them)

Equipment Needed

• Large sauté pan or skillet
• Sharp knife and cutting board
• Measuring spoons and cups
• Baking sheets
• Small spoon or small offset spatula

Instructions

The beauty of these tartlets lies in their straightforward assembly. The magic happens in the oven, where the phyllo shells crisp up beautifully, cradling the warm, savory filling.

1. Preheat your oven to 350°F (175°C). This temperature is crucial for gently warming the filling and crisping the phyllo shells without burning them.
2. Sauté the mushrooms: Heat a large, dry sauté pan over high heat. Add the chopped assorted wild mushrooms. Cook, stirring occasionally, until all the moisture has evaporated and the mushrooms have begun to brown. This step is vital for concentrating their flavor and preventing a watery filling.
3. Add aromatics and flavor: Once the moisture has evaporated from the mushrooms, add the unsalted butter to the pan. Allow it to melt and coat the mushrooms. Then, add the minced shallots, minced garlic, and lemon zest. Cook for an additional 1-2 minutes, stirring constantly, until the shallots and garlic are softened and fragrant. Be careful not to burn the garlic.
4. Remove from heat and incorporate goat cheese and herbs: Take the pan off the heat. Stir in the crumbled goat cheese until it begins to soften and meld with the mushroom mixture. Then, gently fold in the minced fresh thyme, minced parsley, and minced chives.
5. Season to taste: Season the filling generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed. The goat cheese provides tang, but salt and pepper will truly elevate the earthy mushroom flavors.
6. Allow to cool: Let the mushroom and goat cheese filling cool slightly. This makes it easier to handle and prevents the phyllo shells from becoming soggy too quickly.
7. Assemble the tartlets: Arrange the frozen miniature phyllo tart shells on a baking sheet. Using a small spoon or a small offset spatula, place a spoonful of the cooled mushroom and goat cheese filling into each phyllo tart shell. Don’t overfill, as this can cause the filling to spill out during baking.
8. Bake until golden: Bake for approximately 5 minutes, or until the phyllo shells are golden brown and the filling is heated through. Keep a close eye on them, as phyllo can go from golden to burnt very quickly.

Expert Tips & Tricks

• Mushroom Medley: Don’t limit yourself to just one type of mushroom. A blend of earthy creminis, meaty shiitakes, and delicate oysters offers a more complex and satisfying flavor. For a truly special occasion, seek out morels or chanterelles if they’re in season.
• Moisture Control: The key to intensely flavored mushrooms is to cook out all their natural moisture. This creates a richer, more concentrated taste and prevents a soggy tartlet. Use a wide pan to maximize surface area for evaporation.
• Herbal Harmony: Fresh herbs are non-negotiable here. Thyme, parsley, and chives provide bright, fresh counterpoints to the rich mushrooms and tangy goat cheese. If you’re short on time, you can sometimes find pre-chopped fresh herbs, but the flavor is always best when chopped just before use.
• Phyllo Perfection: Work with phyllo dough straight from the freezer. If it thaws too much, it becomes sticky and difficult to handle. These miniature shells are a fantastic shortcut, saving you the intricate work of layering phyllo yourself.
• Gentle Folding: When incorporating the goat cheese and herbs, fold them in gently. You want the goat cheese to soften and slightly melt into the mixture, but not become completely smooth. This retains some of its delightful creamy texture.

Serving & Storage Suggestions

These tartlets are best served warm, right out of the oven, when the phyllo is at its crispiest and the filling is wonderfully fragrant. They make an exquisite appetizer for a dinner party, a delightful addition to a brunch spread, or a sophisticated snack with a glass of wine.

To serve: Arrange them artfully on a platter, perhaps garnished with a few extra sprigs of fresh thyme or a dusting of finely chopped chives.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warmed through and the phyllo is re-crisped. Be mindful that the phyllo may lose some of its original crispness upon reheating.

Nutritional Information

(Estimated values per tartlet, assuming 24 tartlets)

Nutrient	Amount per Serving	% Daily Value
Calories	111 kcal	6%
Total Fat	7.9 g	10%
Saturated Fat	5.2 g	26%
Cholesterol	20 mg	7%
Sodium	103 mg	4%
Total Carbohydrate	4.9 g	2%
Dietary Fiber	1.1 g	4%
Sugars	1.8 g	2%
Protein	6.8 g	14%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

• Herb Power: Feel free to experiment with other fresh herbs. Rosemary, sage, or even a touch of tarragon can add unique dimensions to the filling.
• Cheese Choices: If goat cheese isn’t your favorite, try crumbled feta, a sharp Gruyère, or even a creamy Boursin cheese for a different flavor profile.
• Mushroom Magnates: If wild mushrooms are scarce or too pricey, a mix of high-quality cremini and shiitake mushrooms will still yield delicious results.
• A Touch of Spice: For those who enjoy a little heat, a pinch of red pepper flakes added with the garlic can provide a subtle warmth.
• Gluten-Free Option: While the phyllo shells are the base, if you need a gluten-free tartlet, consider using pre-made gluten-free mini tart shells or making your own from a gluten-free pastry dough.

FAQs

Q: Can I make the mushroom filling ahead of time?
A: Yes, the mushroom filling can be made up to a day in advance. Store it in an airtight container in the refrigerator. Gently reheat it on the stovetop or in the microwave before assembling the tartlets.

Q: What kind of mushrooms should I use?
A: A mix of assorted wild mushrooms is ideal for the best flavor. Common and delicious options include cremini, shiitake, oyster, and button mushrooms.

Q: My phyllo shells are burning quickly, what should I do?
A: Keep a very close eye on them during the last few minutes of baking. Ovens can vary, and phyllo bakes fast. You might also consider reducing the oven temperature slightly if you find yours cooks too quickly.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are highly recommended for their vibrant flavor, you can use dried herbs in a pinch. Use about one-third the amount of dried herbs compared to fresh (e.g., 2 teaspoons of dried thyme instead of 2 tablespoons of fresh). Add them earlier in the cooking process to allow their flavor to bloom.

Q: How do I prevent the tartlets from becoming soggy?
A: The key is to ensure all the moisture has evaporated from the mushrooms during sautéing. Also, allowing the filling to cool slightly before adding it to the phyllo shells helps maintain their crispness. Serve them as soon as possible after baking.

Final Thoughts

These Wild Mushroom and Goat Cheese Tartlets are a testament to the power of simplicity and the magic of seasonal ingredients. They are elegant enough for a special occasion yet remarkably easy to prepare, making them a perfect go-to appetizer. The earthy depth of the mushrooms, the creamy tang of the goat cheese, and the delicate crispness of the phyllo shell create a symphony of textures and flavors that is truly captivating. I encourage you to gather your favorite mushrooms, a good quality goat cheese, and a handful of fresh herbs, and let these little bites of autumn wonder grace your table. They pair beautifully with a crisp Sauvignon Blanc or a light-bodied Pinot Noir. Enjoy every delicious morsel!