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Ingredients
Mushroom Tartlets
- Ingredients
- 250 grams Puff pastry dough
- 1 egg
- 500 grams mixed Wild mushroom
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 1 splash white wine
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
Roll out puff pastry to a square of about 30 x 30 cm (approximately 12 x 12 inches). Cut into four squares. Cut off 0.5 cm (approximately 1/5 inch) strips from the edges of each square, brush pastry squares with a beaten egg. Arrange pastry strips on the edges of squares and prick puff pastry squares with fork several times. Place on a lined with parchment paper baking sheet and bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes or until golden brown.
Clean mushrooms thoroughly and leave whole or halve, depending on size. Peel and finely chop shallot and garlic. Heat butter in a pan and saute shallot and garlic for a few minutes. Add mushrooms and saute for about 3 minutes or until mushrooms are tender. Add white wine and chopped parsley, season with salt and pepper. Fill tartlets with mushroom mixture and serve.
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |