Exotic mushroom tartletsby Maria Barlow |
| Preperation time: 10 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 75g shiitake mushrooms, wiped and halved; 125g oyster mushrooms, wiped and halved; 1 tbsp chopped fresh thyme; 340g frozen shortcrust pastry, thawed; 1 tbsp olive oil; 50g walnuts, chopped; 1 tbsp brandy; 1 large egg, beaten; 2 tbsp double cream; salt and black pepper; 25g Gruyere cheese, grated; 25g fresh white breadcrumbs. |
| Recipe Method |
| Knead the chopped thyme into the pastry and roll
out. Cut out circles and use to line the holes in a tartlet tin.
Put a little greaseproof paper over each tartlet and fill with
baking beans or rice. Bake in the oven for 10 minutes at 200c. Then
remove the rice or beans and the paper and cook for a further 5
minutes. Heat the oil in a pan and gently cook the mushrooms until soft. Add the walnuts and brandy and stir until the brandy has evaporated. In a bowl mix together the eggs and cream. Season. In a separate bowl mix the cheese and breadcrumbs. Pile the mushrooms into the tartlet cases, pour in the egg mixture and sprinkle with the breadcrumbs. Bake for 10 minutes until golden. |
| More recipes: |
| Gruyere and
asparagus tartlets Mushroom and spinach strudel Spaghetti carbonara oriental mushroom and noodle soup Cherry pie |
 |