Mushroom Tartlets with Black Garlic Essence
Try these delicious mushroom tartlets with black garlic essence when you need to make something special that doesn't require messing around with pastry. Recipe makes 12 tartlets.
To make these a vegan dish replace the butter with olive oil and leave off the cheese. Delicious either way.
2 tbsp Olive Oil infused with Black Garlic
1 onion or 2 shallots, chopped
4 tbsp chives, chopped
1 white garlic clove, crushed (optional)
250g button mushrooms, thinly sliced
2 tbsp Black Garlic Essence
1/4 tsp sea salt
100g grated parmesan (leave off for vegan option)
12 slices of sliced sandwich bread or flatbread/wrap equivalent
butter (or oil) for spreading on the bread
12 capers (optional)
Turn on oven to 220C to preheat.
Heat the oil in a frypan, then add the onion or shallots over a moderate heat. Fry till soft and caramelized - at least 5 mins.
Add the other herbs and then the sliced mushrooms on top. Before stirring drizzle the black garlic essence over the mushrooms.
Stir the mushrooms for another 5 mins till golden and most of the moisture is cooked off.
Add the salt and stir through before turning the pan off. The mushroom mix can be put in the fridge while the tartlets are prepped.
Cut 7-8cm cirlces out of the bread using a glass or cookie cutter.
Butter one side of the circles and with the buttered side down, press into a 12-hole mini muffin tray. Leftover bread can be used to make breadcrumbs.
If using capers, add a caper to the bottom of each tartlet before adding the mushroom mix.
Spoon the mushroom mix into the tartlets and sprinkle with the cheese (no need to be tidy).
Bake for 10-12 mins until golden.
The tarts will slide easily out of the muffin tin. Sprinkle with chopped fresh green herbs before serving if desired.