MUSHROOM & LEEK TARTLETS Chef Marian Gray 2 lbs-gourmet mixed mushrooms (finely chopped, shitake,oyster,crimini) 2 leeks finely julienned 4 ozs thinly diced Pancetta light fry 4 tbls lard, goose grease 2 tbls organic butter, fresh ground (sea salt and black pepper) 1 cup Cherry Creek Cellars Montage 2-4 cloves finely minced garlic 36 prebaked phyllo cups Over a medium heat melt fat then add mushrooms and leeks. Cook slowly over low heat until dry, approximately one hour. Add pancetta, salt and pepper. Mix well. Remove to a heatproof dish. Add Montage to deglaze pan, scraping gently. Reduce to half. Return mushroom mix to pan to warm. Spoon by teaspoon into prebaked phyllo cups. Return to our Recipes page Copyright © 2005 Cherry Creek Cellars, Albion, MI