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Wild Mushroom and Brillat-Savarin Affine Aux Truffes Tartlet
Essential Cuisine

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Wild Mushroom and Brillat-Savarin Affine Aux Truffes Tartlet

Wild Mushroom and Brillat-Savarin Affine Aux Truffes Tartlet
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


100ml Olive oil

2kg Mixed wild mushrooms, cleaned and finely chopped

50g Butter

400g Peeled and finely diced shallot

20g Peeled and crushed garlic clove

100ml Dry sherry

200ml Double cream

50g Essential Cuisine Wild Mushroom Glace

Salt and ground pepper

5g Finely chopped fresh tarragon

70x 5cm Pidy gluten free mini tartlets

400g Brillat-Savarin Affine aux truffes, cut into small pieces


1. Warm oven to 150◦c.

2. Heat a little oil in a suitable frying pan, quickly fry the mushrooms in batches until golden brown, remove and keep warm.

3. In the same pan, heat the butter and gently fry the shallots and garlic till softened, but without too much colour.

4. Deglace the pan with the sherry and reduce by half, stir in the cream and EC Wild Mushroom Glace, simmer until a coating consistency is achieved. Stir in the cooked mushroom and tarragon, adjust the consistency and season to taste with salt and ground pepper, keep warm.

5. Spoon the mushroom mix into the Pidy mini tartlets and place the diced cheese evenly on top. Place into a warm oven until the cheese is starting to melt and soften.

This recipe features...

Wild Mushroom Glace

Wild Mushroom Glace

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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