Wild Mushroom Tartlets

Wild mushrooms must be one of my favourite ingredients especially ones foraged from my own special patch in Scotland. Perfect for a drinks party or as a starter

Method

Saute the onion and the garlic in the butter. Add the mushrooms and cook for about 5 minutes. Remove the mixture from the pan and add 1 tbs of plain flour to the pan juices. Cook until lightly browned. Add the stock, lemon, juice, cream and thyme and reduce to half by boiling. Return the mushroom mixture to the sauce and add the Madeira or sherry. Heat through. Fill the ready made tart cases with the mushroom mixture and garnish with chopped parsley, a sauteed chanterelle or if feeling like a little extra luxury sliced truffle.

Ingredients

Double Cream ½ Cup
Madeira Or Sherry 2 Tbls
Chicken Stock 1 Cup
Plain Flour 1 Tbls
Dried Thyme 1 Tsp
Garlic, Crushed 2 Cloves
Medium Onion, Finely Chopped 1
Butter 50g
Wild Mushrooms, Finely Diced 250g
Ready Made Butter Puff Or Shortcrust Canape Cases
Lemon Juice Of ½
Salt And Pepper
Fresh Parsley
Fried Baby Chanterelles To Garnish
Truffle, Optional, To Garnish

Hints 'n' Tips

Accompaniment

Origin Pinot Grigio Organic

The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas