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.

Tender chicken simmered in a creamy mustard sauce gets texture and flavor balance from broccolini. 

INGREDIENTS: 

• 1/4 C Aspen Gold Canola oil 
• 4 6-oz. Regal Crest Farms boneless chicken breasts seasoned with salt and pepper 
• 1 C Ready-Set-Serve Sliced Yellow Onions 
• 2 C Markon First Crop Mushrooms, sliced 
• 2 cloves Ready-Set-Serve Peeled Garlic, minced 
• 1 tsp. Markon First Crop Thyme 
• 1 tsp. Katy’s Kitchen Kosher Salt 
• 1/4 tsp. Katy’s Kitchen Black Pepper 
• 2 Tbsp. Katy’s Kitchen All-purpose Flour 
• 1 Tbsp. Ready-Set-Serve Lemon Juice 
• 2 Tbsp. Dijon Mustard 
• 1 C Shamrock Farms Heavy Whipping Cream 
• 1 C Shamrock Farms Whole Milk 
• 24-oz. Ready Set-Serve Broccolini® Baby Broccoli, steamed and seasoned with salt and pepper

INSTRUCTIONS: 

1. Heat 2 tablespoons of oil in a large sauté pan or skillet. Add the seasoned chicken breasts and cook on medium-high heat until they turn golden brown. FRemove from pan and reserve. 
2. Add the remaining two tablespoons of oil to the hot pan. Sauté the onions and mushrooms until softened; add garlic, thyme, salt, and pepper, then cook on medium heat until incorporated (one to two more minutes). Deglaze with lemon juice. 
3. When lemon juice cooks off, sprinkle the pan with flour, stirring to create a mini-roux (be sure to cook for at least two minutes so the sauce does not taste of raw flour). Add mustard, whipping cream, and milk to the pan, whisking until thickened. 
4. Simmer chicken in this sauce until tender and cooked through. Serve with broccolini.