Family gatherings or friends invite you to serve appetizers and starters with which to make your palate (and more than one eating directly) before the main course arrives. That is why this time I am sharing some mushroom and bacon tartlets that are very simple to prepare and that allow you to leave the filling ready in advance and at the last moment assemble the salty stuffed tartlets and give them a blow in the oven to serve warm and freshly made.
Ingredients to make Mushroom and Bacon Tartlets:
• 10 tartlets
• 100 grams of bacon in a taco
• 1 can of sliced mushrooms
• 1 small onion
• 1 splash of extra virgin olive oil
• 1 dessert spoon of sweet smoked paprika
• 1 pinch of salt
• 1 splash of white wine
How to make Mushroom and Bacon Tartlets:
We start by peeling and chopping the onion to prepare our tartlets stuffed with mushrooms. Heat a frying pan with a few drops of olive oil and add it when the oil is hot. Stir from time to time to poach it.
Meanwhile we drain the mushrooms, place them on a cutting board and chop them a little finer with the help of the knife. We booked. We also cut the bacon cube into strips or cubes and reserve.
Trick: If instead of a taco we have slices of bacon, we make thin strips.
When the onion begins to turn transparent, add the mushrooms and stir well. After a few minutes and when the onion is almost done, add the bacon and season with a little smoked paprika.
Add a small splash of white wine, stir well and let the filling of the mini mushroom tartlets cook over high heat. If necessary, rectify the flavor with the salt and remove from the heat when there is no liquid left.
When we are going to serve, fill the mushroom and bacon tartlets , put them on the oven tray and bake at 180ºC for about ten or fifteen minutes. We serve immediately to prevent the tartlets stuffed with mushrooms from softening. Bon Appetite!
Tip: If there are any tartlets left over, we can heat them the next day in the microwave, although the base will be soft instead of crunchy.
