Appetizer

Whipped Chili-Coconut Labneh Tartlets with Charred Shiitake Mushroom & Black Garlic Oil

Name: Whipped Chili-Coconut Labneh Tartlets with Charred Shiitake Mushroom & Black Garlic Oil
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Ingredients: 4 sheets phyllo dough (thawed); 3 tbsp ghee (clarified butter), melted; 1 cup full-fat Greek yogurt (drained labneh); 1/4 cup coconut milk (full-fat); 2 dried Thai chilies, rehydrated and minced; 1 tbsp fish sauce; 1 tsp lime juice; 1/4 tsp sea salt; 300g shiitake mushrooms, halved; 2 tbsp olive oil; 6 cloves black garlic, minced (or 2 tsp black garlic paste); 1 tbsp balsamic vinegar; 1 tsp ground sumac; 2 tbsp neutral oil (for chili crisps); 3 dried red chilies, broken; 2 garlic cloves, thinly sliced; Fresh cilantro for garnish; Toasted sesame seeds; Fleur de sel

Ultra-thin phyllo shells are crisped to shattering perfection and filled with whipped labneh infused with crispy chilies and coconut milk, creating a cooling, tangy base. Roasted shiitake mushrooms with charred edges are tossed in black garlic oil and piled high, finishing this autumn appetizer with smoky, umami depth and textural contrast.

336calper serving 10gprotein 23gcarbs 24gfat 30min prep 50min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this