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Discover our curated selection of Our Favorite Wines!
Updates to FFWS Loyalty Program start January 1, 2025 — Learn More
Discover our curated selection of Our Favorite Wines!
Updates to FFWS Loyalty Program start January 1, 2025 — Learn More
Discover our curated selection of Our Favorite Wines!
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ProfileAppetizer, Holiday Recipe
Mushroom Tartlets with Brandy & Sage
These satisfying autumnal bites capture the warmth of the holiday season with buttery mushrooms, uplifting sage, sweet onions, and nutty Gruyère. Pair with rich whites, fruity reds, or refreshing sparkling wines.
Wine Pairings: Brut, Blanc de Noirs, Chardonnay, Malbec, Pinot Noir, Red Blend, Sangiovese
Mushroom Tartlets with Brandy & Sage
Servings: 10
Active Time: 45 min
Total Time: 50 min
Ingredients
Instructions
Chop the mushrooms (with tender stems) into small pieces about one-quarter inch wide. Chop the onion into a small dice. Melt the butter in a sauté pan over medium-low heat with the black pepper. Stir in the chopped onion and cook gently with a big pinch of salt until golden, soft and translucent (about 15 min), adding a splash of water as needed to prevent sticking.
Add the chopped mushrooms and sage to the pan with another pinch of salt, stirring frequently. Cook until the mushrooms soften and release their liquid (about 10 min), then add the brandy. Once all the liquid has reduced away and vegetables are tender, remove the pan from the heat. Adjust seasoning with additional sage, if desired. Let cool at least a few minutes before stirring in the grated cheese.
When ready to serve, preheat the oven to 350 degrees or according to package directions. Generously fill each phyllo cup with mushroom mixture, pressing gently into the base. Bake on a baking sheet until hot, about 5-8 minutes. Serve immediately, garnished with small sage leaves.
Enjoy with a bottle from our Marvelous Melody Gift Box for a perfectly paired sip!