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Recipe for :

Mushroom Filo Tarts
 

This recipe comes from a web site called Simply Cooking run by Mark Stanton and featuring recipes he has created. Mark certainly understands what cooking is all about - doing your own thing and enjoying the challenge of creating your own dish. This is what he had to say (which is close to my own philosophy on enjoying cooking):

"I never like to stick to correct quantities of ingredients unless absolutely necessary - I try to create my own dishes rather than use other peoples. I think it is down to personal taste, experience and creativity, so most of the ingredients on my site are all guesses but good enough to make the dishes. So if it tastes like the bottom of an old boot you might want to try the dish again but with slightly more or less of certain ingredients. That's where the experience bit comes in, it might take me one or two attempts at a dish before I think that it tastes as good as I think it should but that's half the fun. So make sure you test it out first before serving it up to friends just in case!"

This recipe is really simple, fairly quick, with a good taste. For this you will need four individual tart cases of some sort to bake the filo cases in. You could try a wide range of fillings instead of mushrooms. I have thought of trying a spicy Tiger Prawn version of this by using the Tiger Prawn recipe on my main course page.

Ingredients

1 packet of Filo pastry
Mushrooms (a mixture of various types)
Small amount of grated cheese for topping
2 Shallots finely chopped
2 Cloves of garlic (finely chopped)
1 tsp balsamic vinegar
1tsp mustard (whole grain, french or dijon)
Fresh thyme and rosemary
Butter
Half glass of white wine
Salt and Pepper
Double cream

Method

  • Cut the filo pastry into squares slightly bigger than your tart cases.
  • Lay the filo sheets into the cases and lightly press down into the cases. do this for about 4 or 5 sheets so that each corner of the pastry in a different position than the previous.
  • Cook the pastry as instructed.
  • Roughly chop the mushrooms and place in a pan with a small amount of butter and cook on a low heat.
  • Add the rest of the ingredients and cook until the mixture starts to thicken.
  • Spoon the mushroom mixture into the pastry cases.
  • Top each one with a small amount of grated cheese and grill until slightly melted and serve.

Serves 4

Mark Stanton
Simply Cooking

© Mark Stanton 2001

 
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