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.
|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|
|Wild Mushrooms, Finely Diced||250g|
|Ready Made Butter Puff Or Shortcrust Canape Cases|
|Lemon||Juice Of ½|
|Salt And Pepper|
|Fried Baby Chanterelles To Garnish|
|Truffle, Optional, To Garnish|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.