Markon Wild Mushroom & Melted Leek Tartlet

INGREDIENTS

• 1½ cups Assorted Markon Wild Mushrooms, cleaned and chopped (shiitake, oyster, cremini, etc.)
• 1 cup Markon Ready-Set-Serve Leeks, thinly sliced (white and light green only)
• ⅔ cup Beemster Gouda, shredded
• 1 tbsp Shamrock Farms Butter
• 1 tbsp Trifoglio Extra Virgin Extra Virgin Olive Oil (for sautéing)
• 1 tsp Markon First Crop Fresh Thyme, minced
• ½ tsp Kosher Salt, plus more to taste
• ¼ tsp Katy’s Kitchen Ground Black Pepper
• ¼ tsp Sabatino White Truffle Oil
• 20 La Rose Noire Mini Tartlet Shells (2" savory shells, pre-baked)

DIRECTIONS

Begin by heating the butter and olive oil in a skillet over medium heat, then add the sliced leeks and cook gently for 10-12 minutes until soft and translucent but not browned.

Add the chopped wild mushrooms to the pan, season with salt, pepper, and thyme (if using), and continue to cook for another 8-10 minutes until the mushrooms are tender and their moisture has evaporated.

Once the mixture is cooked down, remove from the heat and stir in the truffle oil and shredded Beemster Gouda until melted and creamy.

Spoon the warm filling into each pre-baked tartlet shell, filling nearly to the top, and if desired, finish with a few extra shreds of Gouda on top.

Serve immediately while warm or hold at room temperature for up to 1 hour. These tartlets have a rich, earthy bite with buttery mushroom depth, sweet leeks, and a nutty Gouda finish.