Ingredients
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1
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60
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100
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6
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-
-
-
-
-
-
-
-
-
-
Directions
Mushroom and Parmesan Tarts, On Ready Steady Cook today by Janelle Bloom – looked like an morsel of an appertizer , (Review did not post so will do it again ) I did not want to rate this recipe because I made changes that may have changed the taste used chives instead of the thyme and a mixture of bella, shiitake, oyster mushrooms I probably could have put more salt pepper to give it some flavoring but it was missing something and a little bland for my taste Made for Fall 2009 PAC , (Review did not post so will do it again ) I did not want to rate this recipe because I made changes that may have changed the taste used chives instead of the thyme and a mixture of bella, shiitake, oyster mushrooms I probably could have put more salt pepper to give it some flavoring but it was missing something and a little bland for my taste Made for Fall 2009 PAC
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Steps
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1
Done
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Preheat Oven to 200c Fan Forced (220c). |
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2
Done
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Line an Oven Tray With Baking Paper. |
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3
Done
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Place 2 Sprigs in Three Separate Places on the Tray. |
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4
Done
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Top Each With Parmesan Cheese and Mushroom. |
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5
Done
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Season With Salt and Pepper. |
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6
Done
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Cut 3 Rounds of Pastry Big Enough to Cover the Cheese Mix and Press Down to Shape Into Small Mounds. |
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7
Done
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Bake For 8 to 10 Minutes or Until Pastry Is Golden. |
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8
Done
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Carefully Flip the Tarts to Present Parmesan Side Up, Serve Warm With a Dollop of Sour Cream. |
