A crisp filo pastry case like a golden flower holds spiced choice mushrooms at its heart and gets a meal off to a stylish start.
ingredients
serves 4
About 3 sheets filo pastry (3 ounce) sheets
1 1/2 tablespoons olive oil
2 tablespoons pale dry sherry
1 level teaspoon whole-grain or French mustard
1/8 level teaspoon cayenne pepper
1 cup (3 ounce) each fresh shiitake mushrooms and fresh oyster mushrooms, washed and halved
1 cup (3 ounce) fresh chanterelle mushrooms, washed
Mixed lettuce and endive leaves
8 level teaspoons low-fat fromage frais
Shredded purple basil or sage leaves to garnish
method
OVEN: Preheat to 180°C (350°F)
1. Cut the filo pastry to give twelve 4 inch squares. Brush lightly on one side with oil.
2. Gently press 3 pastry squares, oiled side down, into a Yorkshire pudding tin 4 inch in diameter, arranging them so that the points are evenly spaced round the rim. Form three more tartlets. Brush the inside of the tartlets lightly with the oil and bake in the heated oven for 10 minutes, until golden and crisp.
3. Meanwhile, heat the sherry gently in a skillet, then stir in the mustard, cayenne pepper and mushrooms. Cover and cook over a low-heat for 4 - 5 minutes, shaking the pan frequently, until the mushrooms are tender.
4. Arrange the lettuce and endive leaves on four serving plates and put a warm tartlet on each plate. Spoon in the mushrooms, top each tartlet with 2 level teaspoons of fromage frais and garnish with the basil or sage leaves. Serve at once while warm and crisp.
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more information
You can use any mixture of mushrooms to fill the tartlets. Wash wild mushrooms thoroughly and dry them with kitchen paper.
