Ingredients: • 1 tablespoon canola oil • 1 pound mixed wild mushrooms, roughly chopped • 1 tablespoon minced shallot • 1 tablespoon white truffle oil • 1 tablespoon minced fresh flat-leaf parsley • 1 large egg • 1/2 cup half and half • 15 mini phyllo shells, such as Athens brand • Fresh parmesan shavings • Minced fresh chervil for garnish

Directions: Quiche-like tartlets are a delicious complement to the sandwich course and these easy-to-assemble ones, adapted from a recipe from Dublin’s Four Seasons Hotel, use frozen phyllo shells. Preheat the oven to 350°F. In a large skillet over medium heat, heat the canola oil. Add the mushrooms and shallots and cook for 3 to 4 minutes, or until the mushrooms are soft but not browned. Stir in the truffle oil and parsley. In a small bowl, whisk together the egg and half and half. Stir it into the mushrooms mixture. Arrange the shells on a baking sheet. Divide the mushrooms mixture into each shell, and bake for 12 to 15 minutes, or until the filling is set. Remove from the oven. With a vegetable peeler, shave some of the Parmesan cheese on top of each tartlet, and garnish with a sprig of chervil. Makes 15 tartlets