![]() Place the mixture between 2 sheets of non-stick parchment paper and roll out until ¾-inch in thickness, ideally into a rectangular shape. I love seeing your recreations of my vegetarian and vegan recipes.For the oil dough, mix all the ingredients together in a large bowl. Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. ![]() Looking for more plant-based ways to use up mushrooms? Try these recipes!ĭid you make this recipe? Please let me know how it turned out for you! If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you. NOTE: I am not a certified nutritionist and make no claims to the contrary. Nut-free: If you're nut-free then choose nut-free milk. Soy-free: This recipe is naturally soy-free, as long as you don't use soy milk. Oil-free: This recipe is oil-free, but double-check your margarine and pastry in case they have oil. You can find it in most major grocery stores.ĭairy-free: As long as you use dairy-free milk and butter, this recipe is dairy-free.Įgg-free: Mushroom tart is an egg-free dinner. Gluten-free: Just use gluten-free puff pastry. This recipe is very versatile and can be tweaked to fit a number of different diets: Substitutions to make this recipe work for your diet. You can serve these mushroom tartlets as an appetizer, but I love it for dinner. Brush the edges with milk and place into the oven at 400F / 200C for 20 minutes or until golden. But pile them up so you have lots on each piece.Ħ. Don't go too close to the edge, and stay away from the scored outer area. Pile mushrooms into the centre of each tart. ![]() This will allow the outer area to puff up more and frame the mushrooms.ĥ. Score a ½ inch border around each edge (taking care not to cut right through). C ut the thawed pastry into six rectangles or squares and place on baking paper.Ĥ. Cook for a few minutes until the mushrooms are soft, darkening and release their juices. Heat the butter in a frying pan and add the mushrooms, garlic and thyme. They don't all need to be similarly sized/shaped as a mixture adds texture.Ģ. Follow these step by step photos for perfect results, then scroll down to the recipe card at the bottom for full ingredients and instructions. The savory mushrooms are perfect with thyme on a crispy, tender bed of puff pastry. ![]() The flavour fades but deepens the taste of the mushrooms in a subtle way. It's a trick that I learned from my mum and really makes the flavor of the mushrooms incredible.Įven if you’re not a fan of the taste, or think it will make it taste like Chinese food, trust me, it won't. I’ve added soy sauce to the mushrooms for a bit of umami flavour. That's it! You could add in extras, like some caramelised onions, but I love keeping it simple. Garlic - leave it out if you're not a fan, but I love it! Mushrooms - use whatever type you like: button, chestnut, portabella etc. If you're vegan or gluten-free, then look for ones that suit your diet. Store-bought puff pastry (or make your own!). You only need a few simple ingredients for this easy mushroom pastries recipe! Plus, it comes together in under 25 minutes. This mushroom pastry recipe is super easy to whip up with just a few affordable ingredients and minimal prep. ![]() Pan-fried mushrooms nestle on a crisp and flaky puff pastry base - what's not to love?!Įnjoy it as a main course, with a green salad, green beans almondine, steamed broccoli or roasted veggies.Ĭut the pastry smaller for a great appetizer. It's incredibly fast and easy to prepare (ready in 25 minutes!) and tastes delicious. This Mushroom Tart recipe is my go-to quick meal for the whole family. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |