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Mini mushroom tartlets

Mini mushroom tartlets


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We’re calling these mini magic mushroom tarts but don’t worry, there aren’t any actual hallucinogenic involved. You can use any combination of mushrooms depending on what is in season; chanterelles would be a particularly nice addition, so get as fancy as you like.

The sour cream garnish on top makes a nice addition flavour-wise and it also looks pretty, so don’t skip it.


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  • 320g of puff pastry, 1 packet
  • 300g of mushrooms, (mix of chestnut and closed-cup mushrooms) diced
  • 1 garlic clove, large, crushed
  • 25g of butter
  • 1 dash of white wine
  • 1 tbsp of parsley, chopped
  • 1 egg, beaten
  • sour cream, to garnish
  • flour, for dusting
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Preheat the oven to 200°C/gas mark 6
On a lightly floured surface, roll out the pastry until it is the thickness of a 2 pence piece. Cut circles to the desired size of your tartlets (until there are approximately 20) and place on a lined baking tray. Refrigerate while you make the filling
Melt the butter in a frying pan and add the mushrooms. Cook for 5 minutes or so, then splash in the wine. Add the garlic and cook until no liquid remains, then stir in the parsley and season with salt and pepper. Set aside to cool
When ready to cook the tartlets, remove the pastry from the fridge and score a 1cm border around each edge. Brush with the beaten egg and fill the inside of the circles with mushroom mix
Bake for approximately 20 minutes, or until the pastry is puffed up and golden brown. Once cooled a little, top each with ½ teaspoon sour cream and serve
Mushroom tartles
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