Tarteletter with Mushrooms and Tarragon
Tarteletter with Mushrooms and Tarragon © kvalifood.com
A vegetarian version of the tartelet with a creamy mushroom filling and fresh tarragon. Use mixed mushrooms for the best flavour — button mushrooms, shiitake and porcini work well together. Tarragon and mushrooms are a classic pairing in French cooking and work nicely here.
Ingredients
Yields 4 servings
Mushroom filling
- 400 g mixed mushrooms, roughly chopped
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp butter
- 2 dl cream
- 1 dl white wine
- 1 tbsp flour
- 2 tbsp fresh tarragon, chopped
- Salt
- Pepper
Assembly
- 8 tarteletter (puff pastry shells)
- Fresh tarragon, for garnish, a little
- Freshly ground black pepper
Directions
Mushroom filling
Fry the shallots and garlic in butter over medium heat for 2 minutes. Add the mushrooms and fry over high heat for 5–6 minutes until golden and all the liquid has evaporated. Sprinkle the flour over and stir. Pour in the white wine and let it reduce. Add the cream and let the sauce simmer for 5 minutes until thick and creamy. Stir in the tarragon and season with salt and pepper.
Assembly
Warm the tarteletter in the oven at 355°F (180°C) for 5 minutes. Fill them with the mushroom sauce, garnish with fresh tarragon and sprinkle black pepper over. Serve immediately.