Umami Bomb Mushroom Tartlets with Miso Glaze

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

2. 2

   Lay out one sheet of phyllo dough. Brush it generously with melted butter. Place another sheet on top and brush again. Repeat with a third sheet. Cut the layered phyllo into four equal squares.

   ~5 min
3. 3

   Gently press each phyllo square into a muffin cup, allowing the edges to overhang slightly. Repeat with the remaining phyllo sheets to create 12 tartlet shells.

   ~5 min
4. 4

   Bake the tartlet shells for 8-10 minutes, or until golden brown and crisp. Remove from the oven and let them cool slightly in the muffin tin.

   ~10 min
5. 5

   While the shells bake, finely chop the mixed mushrooms, shallot, and garlic.

   ~3 min
6. 6

   Heat a tablespoon of butter (or oil) in a frying pan over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant.

   ~4 min
7. 7

   Add the chopped mushrooms and fresh thyme to the pan. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 5-7 minutes.

   ~7 min
8. 8

   Stir in the soy sauce and cook for another minute. Remove from heat.

   ~1 min
9. 9

   In a small saucepan, whisk together the white miso paste, honey, rice vinegar, and sesame oil over low heat until smooth and slightly thickened. This should take about 2 minutes.

   ~2 min
10. 10

    Spoon the mushroom mixture into the pre-baked phyllo tartlet shells. Drizzle each tartlet with the miso glaze and sprinkle with black pepper.

    ~2 min