Ingredients & any changes made?
Puff pastry, woodland mushrooms, dried porcini mushrooms, chives, thyme, lemon juice, cream, onion. Pretty much kept to it, though I used half a shallot instead of an onion. I chose to use lemon thyme. When sauteeing the mushrooms I also added a teaspoon of butter. Also, the recipe makes a lot of tartlets, so I eyeballed it to make a smaller quantity.
If you love mushrooms, or to be more precise, mushroom vol au vents, then you will LOVE this. It's so easy to put together, and you already know the flavours will be fantastic.
I have tried this recipe before so knew it was simple and tasty, but in my first attempt I overcooked the mushroom 'paste'. It's worth bearing in mind when sauteeing at the start not to let them go too far. Once they are lightly coloured, the mushrooms and onion are then whizzed up to make what is described as a paste, but looks more like a lumpy pate. Egg yolk and cream are added. This is then smeared onto the rectangles of puff pastry before lightly cooked mushrooms are placed on top. Again, take care not to overcook as then the tartlets going into the oven for around 15 minutes.
The end result is just lovely. Good if you are entertaining as it's pretty failsafe. My only query is that in the book the tartlets look quite glossy, which I assume is down to the photography and all the foody styling tricks they use to make things look perfect and beautiful, but it makes me wonder if I've done something wrong.
Tried to find this online so I could link it up, but alas, I couldn't. Is it worth buying the book for? I'd say yes, it's one of many very doable recipes, and I already have plans to make another from this book now I've started leafing through it again.
That looks really tasty and I know I'd just love it. To get a glossy finish they probably used and egg wash on the pastry just before baking.
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