How to Make Mushroom Tartlets

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Bryan Davis
www.bryanskitchen.com  
 

I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD.  After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve.  I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event.  All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients.  Fueled by my love for food and the opportunity to share that love in so many ways.

How to Make Mushroom Tartlets

This video series will show how to make mushroom tartlets.

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How to Make Mushroom Tartlets

Ingredients

2 cloves of garlic
2 tablespoons of parsley
Fresh ground pepper
Salt
Oil
Parmesan cheese
Red wine
Two tablespoons of heavy cream
Shiitake musrooms
Little Button mushrooms

Instructions

1. Chop the garlic and parsley. Prep the mushrooms. take the stem off the Shiitake and run the knife through it, making French stripes. Remove the stems from the button mushroom, scrub them off and then chop them up.


2. Add oil to a pan, enough to coat the bottom, and place it on the stove. Place the garlic in the pan and cook it until you start to smell it.


3. Add the mushrooms when you start to smell the garlic. Cook them until they begin to stick to the bottom of the pan. Add the wine and let the mushrooms saute until half of the moisture is reduced.


4. Add heavy cream and a little bit of salt and pepper. When the cream is reduced, throw in the parsley.


5. Take the mushroom filling out of the skillet and put it in a container. While it is stil hot, add the parmesan cheese.


6. Take pre-baked tart shells and fill them with the mushroom filling.


7. Place the tarts in the oven at 350 degrees for 3-5 minutes. Garnish with a bit of basil, parsley or lemon crown.

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Transcripts

Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and today we are going to make Mushroom Tartlets that's made with red wine, flavored with garlic, parsley and Parmesan cheese. It is an easy appetizer that you can do, a very simple process and a very rewarding and tasteful flavor at the end. The list of tools that we are going to need today is a short knife, a cutting board and a saute pan. Now for our list of ingredients today what we are going to be using is garlic, parsley, fresh ground pepper, salt, oil, Parmesan cheese, red wine, heavy cream and of course the mushrooms, Shiitake and little Button mushrooms. Again like I said my name is Bryan Davis with Chef Bryans Kitchen. In 2000 I started my business as a personal chef going into peoples homes, prepare meals, leave them in the refrigerators, so when they came home they had a nice healthy quality tasty meal with very little efforts and now it is all evolved into what I have today Chef Bryan's kitchen which is a 1200 square foot cooking studio where I do private parties, wine dinners, corporate team building and catering. With that we are going to go ahead and get started with our Mushroom Tartlets.

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