Wild Mushroom Tartlets

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Wild Mushroom Tartlets Ingredients

25 Pastry boats; (see recipe)	Salt and black pepper
40 g Dried wild mushrooms	1 tb Chopped parsley
2 tb Olive oil	3 tb Greek yoghurt or mayonnaise
1 sm Clov garlic; crushed	Flat parsley leaves; to
100 g Shallots; finely chopped

Instructions for Wild Mushroom Tartlets

Make the pastry boats according to recipe and store until ready to use. Reconstitute the mushrooms by soaking in boiling water for 5 minutes. Drain and rinse several times to get rid of any grit or dirt. Drain on absorbent paper and then chop finely. Heat the oil in a frying pan and sweat the garlic and shallots over a gentle heat until softened. Allow this mixture to cool, then season with salt ar freshly ground black pepper. Mix in the chopped parsley and add the yoghurt or mayonnaise. Check the seasoning again. To serve, put a teaspoonful of the mixture into each pastry case and garnish with a leaf of flat parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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