{"id":6075,"date":"2019-06-29T23:29:25","date_gmt":"2019-06-29T22:29:25","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=6075"},"modified":"2019-06-29T23:29:25","modified_gmt":"2019-06-29T22:29:25","slug":"wild-mushroom-tartlets-2","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=6075","title":{"rendered":"Wild Mushroom Tartlets"},"content":{"rendered":"

Wild Mushroom Tartlets <\/strong><\/p>\n

375g block of all butter puff pastry<\/p>\n

flour for dusting<\/p>\n

25g butter<\/p>\n

300g mixed wild mushrooms or just one type, cleaned and sliced<\/p>\n

25g parmesan, finely grated<\/p>\n

small handful of parsley leaves, chopped<\/p>\n

2 med garlic cloves, finely chopped<\/p>\n

1 egg beaten<\/p>\n

Roll the pastry out on a floured surface and cut 4 rectangles about 15cm x 10cm. Leave to chill on a lined baking tray in the fridge. Heat the oven 180C. Heat a large frying until hot, add the butter and fry the mushrooms for about 5 mins until there is no liquid left in the pan. [DON’T BURN THE BUTTER], keep moving the mushrooms around. Season, then take pan off the heat and mix the parmesan, parsley and garlic with the mushrooms. Score a 1cm border around the edge of each pastry base, then spoon the mixture into each tartlet. Brush the edge with the beaten egg, then bake for about 20 mins until puffed up and golden. Serve while hot from the oven.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Wild Mushroom Tartlets 375g block of all butter puff pastry flour for dusting 25g butter 300g mixed wild mushrooms or just one type, cleaned and sliced 25g parmesan, finely grated small handful of parsley leaves, chopped 2 med garlic cloves, finely chopped 1 egg beaten Roll the pastry out on a floured surface and cut 4 rectangles about 15cm x […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[346],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1zZ","jetpack-related-posts":[{"id":3208,"url":"http:\/\/wenvoe.org.uk\/?p=3208","url_meta":{"origin":6075,"position":0},"title":"Wild Mushroom Tartlets","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"This month 2 easy Veggie recipes. 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