mushroom tarts

Soy sauce is added to the mushrooms for a bit of umami flavour. The flavour fades, but deepens the taste of the mushrooms. They’re perfect on a crispy, tender bed of puff pastry.

Mushroom Tarts with Thyme

mushrooms

garlic (minced)

tbsp butter (or dairy free butter)

thyme leaves

soy sauce

puff pastry

tbsp milk (or dairy free milk)

Thyme sprigs

Preheat oven to 400F / 200C.

Heat the butter in a frying pan and add the mushrooms, garlic and thyme. Cook for a few minutes until the mushrooms are soft, darkening and release their juices. Stir in the soy sauce.

Unroll the thawed pastry and cut into six rectangles or squares, and place on baking paper on a baking tray. Score a ½ inch border around each tart. Pile the mushrooms into the centre of each. Brush the edges with the milk and bake for 20 minutes.

Serve warm, topped with sprigs of thyme.

https://embed.mediavine.com/videos/wsndpzghn1ueoeyun5pt

This super-easy Mushroom Tart recipe is simple, fast and full of great taste. It's ready in just 25 minutes and is perfect as a vegan or vegetarian dinner or as an appetizer. It's also great for the holidays!

Mushroom Tarts

Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. This smart vegetarian main is perfect for entertaining on winter nights

Mushroom wellingtons

olive oil

garlic clove, chopped

spinach leaves

flour

tbsp picked thyme leaves

block all-butter puff pastry

stilton, sliced

egg, beaten

Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.

Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.

On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.

Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

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Mushroom Tarts with Thyme

Mushroom wellingtons

Top 2 mushroom tarts recipes from across the web

The most viewed mushroom tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Tarts with Thyme

Mushroom wellingtons

The most viewed mushroom tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine