Mushroom Tartlets



  • short crust pastry
  • white blanc de paris mushrooms
  • two other types of mushrooms
  • salt and pepper
  • creme fraiche
  • mascarpone


  1. roll out the short crust pastry and cut into circles large enough to come part way up the sides of a muffin tin - remember to grease the muffin tin first
  2. prick the bottom of the pastry
  3. bake blind until golden and leave to cool
  4. make the filling by chopping he mushrooms.  cook in oil until slightly browned
  5. leave to cool and season to taste
  6. mix the muchrooms with equal proportions of mascapone and creme fraiche
  7. spoon into the pastry cases and eat
  8. they are even better if warmed before service on a bed of mixed leaves with dressing

These tartlets were made by Enid Weaver to accompany the wine tasting at La Vacherie on 10th December 2013.  There were none left at the end of the evening.  Just delicious.