SAVOURY MUSHROOM TARTLETS

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.