Ohhh yesss — Sautéed Mushroom & Thyme Tartlets 🍄🌱🥧 are pure rustic elegance. Earthy, herby, golden-laced goodness in buttery little shells. They’re bite-sized but totally bougie — perfect for brunch, holiday gatherings, or just treating yourself to forest fairy realness in the kitchen 🧚♀️✨
🍄 Sautéed Mushroom & Thyme Tartlets
Ingredients:
For the filling:
- 1 tbsp olive oil + 1 tbsp butter
- 2 cups mixed mushrooms, finely chopped (cremini, shiitake, oyster = 👌)
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt & pepper to taste
- Optional: splash of white wine or cream for extra depth
- ¼ cup grated gruyère or parmesan (or a vegan cheese)
For the base:
- Mini tart shells (store-bought or homemade puff pastry circles pressed into muffin tins)
- Optional: egg wash for glossy edges
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté the mushrooms:
Heat olive oil & butter in a skillet. Add garlic, then mushrooms. Sauté until golden and all moisture evaporates. Stir in thyme, salt, pepper, and wine/cream if using. Cook until rich and fragrant. - Assemble the tartlets:
Spoon mushroom mixture into tart shells. Top with a sprinkle of cheese. - Bake until golden:
12–15 mins or until pastry is puffed and edges are crispy and golden. - Garnish & serve:
Add a tiny thyme sprig or microgreens for that chef’s kiss finish 👩🍳💫
Serving Vibe:
Serve warm with a glass of wine, candlelight, and maybe some soft jazz in the background. These lil guys are giving “enchanted forest picnic meets Parisian café” 🍷🌲🥐
Want a moody woodland-style reel or a caption that makes mushrooms sound romantic? I’m already vibing with it 🍄🖤
