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    Quick Mushroom Tarts

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    Quick Mushroom Tarts

    Easy to make – but incredibly glamorous!

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 25g butter
    • 450g large portabello mushrooms
    • 1 tsp Waitrose Cooks’ Ingredients Chopped Garlic
    • 1 tbsp sherry vinegar
    • 2 tbsp crème fraîche
    • 1 egg yolk, plus extra to glaze
    • 1 tsp chopped fresh sage
    • 375g pack Saxby’s Ready-Rolled Puff Pastry


    1. Preheat the oven to 200°C, gas mark 6, and lightly grease a baking sheet with a little butter. Brush the mushrooms clean with kitchen paper.
    2. Choose 4 of the largest, deepest mushrooms, and, using a teaspoon, remove their stalks. Place the "shells" on the baking sheet. Season well. Chop the remaining mushrooms and the stalks.
    3. Melt remaining butter in a large frying pan. Add the chopped mushrooms and garlic. Season well. Cook for 2 minutes or until any liquid evaporates. Add the vinegar, cook until the pan is dry again.
    4. Spoon into a food processor and leave to cool for about 5 minutes. Add the crème fraiche, egg yolk and sage and blitz to make a rough purée. Season to taste. Divide the mixture evenly between the mushroom shells.
    5. Using a 10-12cm cutter (the pastry needs to be about 1cm larger than the mushroom) cut out 4 circles of pastry. Top each filled mushroom with a pastry circle. Brush with a little egg to glaze.
    6. Bake for 20 minutes, until risen and golden. Serve immediately topped with a spoon of Bay Tree Caramelised Onions and veg or salad.

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