SAVOURY MUSHROOM TARTLETS
Serves 4
0.5 Syns for the whole recipe, if using the
bread as a HEX.
4 thin slices of bread, crusts removed
125g chestnut mushrooms, cleaned and sliced
125g oyster mushrooms, cleaned
1 clove of garlic, crushed
1 tsp. Dijon mustard - 0.5 Syns
300ml vegetable stock
1 tbsp. freshly chopped parsley
1 tbsp. freshly snipped chives, plus some to
garnish
Pre-heat the oven to 180C/Gas 4.
With a rolling pin, roll each piece of bread
out as thinly as possible.
Press each piece of bread into a 10cm tartlet
tin. Push each piece down firmly and bake for 20 minutes.
Put the mushrooms in a frying pan with the
garlic, mustard and vegetable stock and stir-fry over a moderate heat until the
mushrooms are tender and the liquid reduced by half.
Carefully remove the mushrooms from the pan
with a slatted spoon and put into a heat-resistant dish. Cover with foil and
put in the bottom of the oven to keep warm.
Boil the remaining liquid until reduced to a
thick sauce and season to taste.
Stir the parsley and chives into the mushroom
mixture.
Put one bread tartlet onto each plate, fill with the mushrooms and spoon the pan juices over, before sprinkling with the remaining snipped chives. Serve with mixed leaves for a fun, tasty lunch.
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