Wild Mushroom Tartlets Recipe

All Health Articles, Information and Recipes Website Categories

Home

Aging

All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances

Alzheimer

Aromatherapy

Arthritis

Blood Diseases

Cancer

Chinese Healing and Herbs

Cholesterol

Colds and Flu

Coughing

Depression

Diabetes

Diet

Dyslexia

Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices

Hypertension

Infectious Diseases

Insomnia

Liver Disease

Menopause

Mental Disorders

Migraine Headaches

Nutritional Notes

Obesity

Oral Health

Osteoporosis

Skin Care

Stroke

Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

Wild Mushroom Tartlets Recipe

(Crisp filo pastry case holds spiced choice mushrooms in this

wild mushroom tartlets recipe)

Ingredients:  Serves 4, Oven: Preheated to 180C

About 3 oz (85 g) filo pastry sheets

1 tablespoons olive oil

2 tablespoons pale dry sherry

1 level teaspoon whole-grain or French mustard

level teaspoon cayenne pepper

3 oz (85 g) each fresh shiitake mushrooms, washed

Mixed lettuce and endive leaves

8 level teaspoons low-fat fromage frais

Shredded purple basil or sage leaves to garnish

 

Method:

Cut the filo pastry to give twelve 4-inch (10-cm) squares.  Brush lightly on one side with oil.  Gently press 3 pastry squares, oiled side down, into a Yorkshire pudding tin 4-in (10-cm) 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 preheated oven for 10 minutes, until golden and crisp.  Meanwhile, heat the sherry gently in a frying pan, 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.  Arrange the lettuce and endive leaves on four serving plates and put a warm tartlet on each plate.  Spoon in the mushrooms of fromage frais and garnish with the basil or sage leaves.  Serve at once while warm and crisp.

 

Note:  You can use any mixture of mushrooms to fill the tartlets.  Wash wild mushrooms thoroughly and dry them with kitchen paper.

 

Nutrient Value Per Serving:

145 calories

7 g total fat (1 g saturated fat)

16 g carbohydrates

1 g fiber

40 mg sodium

 

More on All Healthy Snacks Recipes

 

Copyright 2006 All-HealthInformation.com. All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources