Potato tartlets with mushrooms
Description
For these tartlets, I used frozen button mushrooms. But you can refine the recipe and adapt the filling to your taste — tartlets with chanterelles will be very delicious too. To give the tartlets a special aromatic note, I suggest using fresh herbs. I think parsley, dill, or basil would be just right. Try making this gorgeous and simple appetizer for your guests and loved ones. They won't remain indifferent.
Instructions
- 1
Step 1
Wash the chicken breast on both sides. Remove the skin and bones. Cut the chicken into cubes or strips. The main thing to remember is that this is a filling for small tartlets, so its size should be appropriate.
- 2
Step 2
Peel and wash the potatoes. Grate them on a coarse grater and add a little salt.
- 3
Step 3
Cut the onion into small pieces. Heat a skillet and generously grease it with oil. Sauté the chicken, mushrooms, and onion. This will take approximately 10–15 minutes. Stir and do not let the chicken burn. Add the sour cream and cook for another 2–3 minutes. Then turn off the heat and let the filling rest under the lid for approximately 10 minutes.
- 4
Step 4
Meanwhile, preheat the oven to 180 degrees. Take muffin tins. Grease them with oil and spread a thin layer of potato on them. Bake in the oven for about 15 minutes.
- 5
Step 5
When the potato basket is ready, fill it with the filling. Sprinkle coarsely grated cheese on top. Place the tartlets in the oven for 3–5 minutes, until the cheese melts. Potato and mushroom tartlets are ready.