Mushroom tartlets recipe | delicious. magazine

Name: Mushroom tartlets recipe | delicious. magazine
Ingredients: 1 tbsp olive oil; Good knob of butter, plus extra for brushing; 400g mixed mushrooms, such as chestnut, oyster and portobello, cleaned and finely sliced; 2 garlic cloves, crushed; 4-5 fresh thyme sprigs, leaves stripped, plus extra to decorate; 150g goat’s cheese, crumbled; 1 large free-range egg, plus 2 yolks; 200ml double cream; 150ml crème fraîche; Splash of truffle-infused oil (optional, available from major supermarkets); 5 large sheets of filo pastry, each cut into 8 strips about 10cm x 15cm

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These creamy vegetarian mushroom tarts are great for a light lunch, as a starter, or as part of a buffet.

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Ingredients

1 tbsp olive oil
Good knob of butter, plus extra for brushing
400g mixed mushrooms, such as chestnut, oyster and portobello, cleaned and finely sliced
2 garlic cloves, crushed
4-5 fresh thyme sprigs, leaves stripped, plus extra to decorate
150g goat’s cheese, crumbled
1 large free-range egg, plus 2 yolks
200ml double cream
150ml crème fraîche
Splash of truffle-infused oil (optional, available from major supermarkets)
5 large sheets of filo pastry, each cut into 8 strips about 10cm x 15cm