We had a party at home last weekend. I called it a party because it was the first time we had 13 guests coming over for dinner. As usual, L and I had very different reactions towards this party in our planning. I was excited and he was only concern about one thing – the coming workload.
I always get motivated when I am working on a menu for special occasions because I have very good reasons to try out new recipes especially those cute and deadly attractive appetizers. As I am the only one in the family who will get thrilled over mini appetizers in a nice setting, I didn’t get many chances to prepare them without getting any unsupportive comment. So most of the times I just flip my cookbooks over and over again, even before bedtime.
(By the way, I always wonder who else on earth is reading a cookbook like a story book anytime anywhere, like me.)
Mushrooms tartlets immediately came into my mind when I was thinking of a vegeterian appetizer. Who doesn’t like mushrooms?! And who doesn’t like that buttery mushrooms on top of that crispy puff pastry base?! Well, I am definitely not someone will tell you “No, I don’t.”
I am so glad that I made them and I am going to make them again for sure.
1 1/2 sheet ready rolled puff pastry (24cm x 24cm per sheet)
1 egg (whisked)
salt and pepper
Preheat the oven to 200C. Melt the butter in a frying pan. Cook the mushrooms for 2 minutes or until soft. Season with salt and pepper to taste. Turn off the heat and set aside.
Thaw the puff pastry at room temperature according to the package instructions. Cut the pastry into 20 squares (6cm x 6cm). Line the squares on a baking tray. Score a smaller square on each of the squares by making a shallow cut using a sharp knife. The smaller square should be made about 1cm from the pastry edge.
Drain out the liquid of the cooked mushrooms. Arrange the mushrooms within the smaller square area. Brush the edges with the egg wash and bake for 20 minutes.
Thaw the puff pastry according to the package instructions.
A frozen ready-rolled puff pastry sheet is more convenient than a frozen puff pastry block. Work fast and gently with the puff pastry sheet when it is still cold and hard.
The liquid from the cooked mushrooms is extremely flavorful. Drain it to a container and use it to make a gravy for mash potatoes or whatever!