Wild Mushroom Tartlets
Over a year ago
3,795 views
Ingredients
- ready made butter puff or shortcrust canape cases
- 250g wild mushrooms, finely diced
- 50g butter
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp dried thyme
- 1 tbls plain flour
- 1 cup chicken stock
- 2 tbls madeira or sherry
- ½ cup double cream
- juice of ½ lemon
- salt and pepper
- fresh parsley
- fried baby chanterelles to garnish
- truffle, optional, to garnish
Accompaniment
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Description
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
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1
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.
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