Mini Mushroom Tarts Recipe

Mini Mushroom Tarts Recipes

Ingredients :

3 sheets pre-rolled frozen puff pastry

2 tbsp butter

1 lb (500g) button mushrooms, thinly sliced

3 sprigs thyme, stems removed

1 tbsp cornstarch (cornflour)

1/2 cup (4 fl oz / 125ml) cream

sea salt and freshly ground black pepper, to taste

12 tiny sprigs thyme, for garnish

Method :

Preheat oven to 375F (190C / Gas 5). Grease 2 jumbo muffin pans, each with a 6-muffins capacity. Cut each sheet of pastry into quarters; each quarter will make 1 tart. Place pastry square in each muffin cup, leaving edges untrimmed. Cover each pastry square, with parchment (baking) paper, then add 1/4 cup (2 oz / 60g) lentils, rice or baking weights, to weight paper and pastry. Bake until golden, about 12 minutes. Remove weights and paper, and place muffin pans back in oven for 5 minutes to dry out bottoms.

Melt butter in a large frying pan over medium heat. Add mushrooms and cook for 7 minutes. Stir in thyme leaves.

In a bowl, combine cornstarch and cream. Add to frying pan. Increase heat slightly and stir until sauce has thickened and heated through. Season with salt and pepper.

Fill tart shells with mushroom mixture and serve immediately, garnishing each with a thyme sprig.

Serves 4

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