Mushroom Tarts
Ingredients
350 gm Mushrooms
1 Onions
40 gm Butter/oil
Salt
Black pepper
Nutmeg (grated)
Thyme
2 Tbsp Single cream
Shortcrust pastry
Method
Preheat the oven to 180�C.
Finely chop the onion and the mushrooms.
Cook the onion in the butter and oil until softened. Add the mushrooms and chopped thyme and cook for a further 20 minutes or until the mushrooms are soft and the mixture fairly dry. Add the seaoning and cream and cook until most of the liquid has evaporated.
Roll out the shortcrust pastry and cut out rounds of the required size for your tartlet tin. Also cut out smaller rounds to make the lids.
Spoon some of the mushroom mixture into each tartlet. Dampen the edge and place the lid onto each tart, then crimp to seal. Pierce each lid to allow steam to escape.
Bake for about 10 minutes until the pastry is golden brown.
Notes
Use the Shortcrust Pastry recipe or buy ready made.
24 Sep 2023
Shirl Seath