Wild mushroom tartlets

INGREDIENTS

10g dried porcini mushrooms

2 tablespoons olive oil

1 onion, finely diced

250g wild mushrooms, sliced

2 garlic cloves, crushed

80ml white wine

2 tablespoons chopped flat-leaf parsley or basil

sea salt and freshly ground black pepper

35 savoury tart shells

fresh flat-leaf parsley leaves, for garnish

METHOD

Pour 250 ml boiling water over the porcini mushrooms and leave for 20 minutes. Drain, reserving the porcini and soaking liquid.

Heat the oil in a saucepan over medium–high heat, add the onion and cook for 3–4 minutes or until softened and translucent. Add the wild mushrooms and cook, stirring often, for 4–5 minutes or until softened. Add the garlic and porcini and cook for 1–2 minutes or until fragrant. Add the wine and cook until reduced by half. Add the reserved liquid and bring to the boil. Reduce the heat and simmer for 10–15 minutes or until all the liquid has evaporated. Add the chopped parsley and season with salt and pepper.

Spoon the hot mushroom mixture into the tartlet shells. Garnish with the parsley leaves.

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