Mushroom Tartlets

Ingredients

Mushrooms 150 g

Cheese 100 g

Puff pastry 500 g

Cream 1/2 cup

Eggs 4

Ground black pepper to taste

Flour

Vegetable oil

Salt to taste

You can use wild edible mushrooms, various button mushrooms, or oyster mushrooms. However, wild mushrooms should be sorted, washed, and boiled for about 30-40 minutes before cooking. Rinse them under running water, dry them thoroughly with napkins or paper towels, and place them on a cutting board. Chop the mushrooms into medium-sized pieces of any size, about 1.5-2 cm, and transfer to a clean plate.

 Grate the cheese on a coarse grater into a separate bowl. Rinse the eggs under hot running water, crack them into a bowl, add the cream, ground black pepper, and salt. Beat with a whisk or fork until smooth.

Now, sprinkle flour on a flat surface, lay out the defrosted puff pastry, roll it out lightly with a rolling pin, and transfer it to the tartlet molds (pre-greased with butter). Press it into the bottom and sides with your hands. Roll the top again to trim the dough.

Next, place the mushrooms in each tartlet, sprinkle with cheese, and pour in a little of our dressing.

Preheat the oven to 180°C, place all the molds on a baking sheet, and place them in the oven. Bake the tartlets until cooked through, about 30-40 minutes.

Serve chilled.

Enjoy!