WILD MUSHROOM RISOTTO CAKES

By akselden

Ingredients

• FOR MUSHROOMS
• 4 cups dried wild mushrooms, such as porcini, shiitake
• and morel
• 3 tablespoons olive oil
• 1 cup peeled, thinly sliced shallots
• 2 medium leeks, thinly sliced
• extra-virgin olive oil
• tablespoon butter
• 1 tablespoon sugar
• 1 salt and pepper
• ITO SERVE
• 40 store-bought mini pastry shells
• 1 box teardrop tomatoes, sliced in half lengthwise I
• chopped chives

Preparation

Step 1

Saute leeks in olive oil over medium heat until they begin
to soften. Add remaining ingredients, and cook until leeks begin to brown slightly. Remove leeks from heat and cool.
Place small portion Boursea in each pastry shell. Top with leeks and one tomato half. Garnish with chives. Serve at room temperature.