Mushroom Tartlet

Ingredients

• 250 g puff pastry
• 1 egg
• 500 g mixed forest mushrooms
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• a splash white wine
• 1 tbsp freshly chopped parsley
• Salt
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 220°C with fan and top heat.

2. 2.

   Roll out the puff pastry into a square about 30x30 cm. Cut into four squares. Trim 0.5 cm borders from each square. Brush the pastry squares with beaten egg and place the trimmed strips as borders on the pastry bases (cut long strips if too long). Brush again with egg and pierce the base several times with a fork. Place on a baking sheet lined with parchment paper and bake in the oven for about 15 minutes until golden brown. Remove from the oven and let cool.

3. 3.

   Clean the mushrooms thoroughly; leave whole or halve them depending on size. Peel and finely chop the shallot and garlic. Sauté briefly in hot butter, add the mushrooms and cook together for about 3 minutes until cooked through. Deglaze with white wine and fold in chopped parsley. Season with salt and pepper. Fill the warm tartlet shells and serve.