Recipes

Wild mushroom tartlets

Wild mushroom tartlets

  • 375g block all-butter puff pastry
  • flour, for dusting

    Flour

    fl-ow-er
    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 25g butter

    Butter

    butt-err
    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g mixed wild mushrooms or just one type, cleaned and sliced

    Mushroom

    mush-room
    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 25g parmesan (or vegetarian alternative), finely grated

    Parmesan

    parm-ee-zan
    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • small handful parsley leaves, chopped

    Parsley

    par-slee
    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 garlic clove, finely chopped
  • 1 egg, beaten

    Egg

    egg
    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  1. Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
  2. Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
  3. Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately. http://stokvideolar.com