These mushroom tarts are amazing, they are like little crustless quiches that you make in a muffin pan and are perfect for picnics, lunch boxes or something special for the road instead of sandwiches. You really must try these, they are fantastic and so easy. (makes 12)
What you need
2 tablespoons butter
2 tablespoons olive oil
1 small onion finely chopped
500g button mushrooms chopped
hand full of parsley chopped
salt and pepper
4 extra large eggs
125ml cheddar cheese grated
Heat your oven to 180 Celsius
In a pan on a medium heat, melt the butter and add the oil. Toss in the onions and cook them until they are transparent but not browned.
Now add the mushrooms and parsley and cook until the mushrooms are beginning to brown on the edges. Give it a grind of black pepper and a pinch of salt and mix again.
Remove from the heat and lightly butter your muffin trays. Evenly distribute the mushroom mixture into each muffin and set aside.
Now whisk the eggs, milk and cream with a pinch of salt and pepper.
Pour the mixture equally over the mushroom mix that is in each muffin tin and sprinkle the grated cheese over the top of each one.
Pop the tray into the oven for 20 to 25 minutes. The cheese will be melted and beginning to brown on the tops.
Remove from the oven and let them cool a little while before devouring. They keep for a day or two in the fridge but I doubt that will be an issue.
This is another recipe that you can have a ball with, use less mushrooms and add some bacon, spring onions or anything else that really grabs you. Serve a whole lot of different types at a party, you will be lauded I tell you. You can also fancy them up a bit by topping them with a little bit of green and adding a touch of balsamic reduction.
Try this mushroom soup recipe, its fantastic