Quick Mushroom Tarts

Easy to make – but incredibly glamorous!

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

Serves: 4

Ingredients

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

Method

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.