Tartlets with mushrooms and wild garlic

Recipe for puff pastry tartlets (tarteletter) filled with creamed mushrooms, white wine and wild garlic.

This quantity is enough for 3 tartlets per person.

Note - if wild garlic is not in season, you can add a small clove of finely grated garlic instead.

Course Lunch, Main course, Starter

Cuisine Danish

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 475kcal

600 g mixed mushrooms - I used chestnut mushrooms, oyster mushrooms and enoki
40 g butter
1 handful fresh wild garlic, roughly chopped - about 20 leaves (can be replaced with 1 small clove of finely grated garlic if it is out of season)
150 ml white wine
100 ml boiling water + 1/2 vegetable stock cube
400 ml whipping cream (38% fat)
Salt and freshly ground pepper
Tartlet cases (puff pastry) - allow 3 per person
Fresh green herbs for the top

Clean the mushrooms. If you rinse them, they must dry thoroughly on a tea towel before frying.
Cut the mushrooms into suitable pieces. Quarter the chestnut mushrooms, - if they are large, cut them into smaller pieces. Tear the oyster mushrooms into bite-sized pieces and cut the enoki mushrooms off the root - if they are attached to one.
Melt the butter in a frying pan and fry the mushrooms over a high heat until golden. Season with salt and pepper.
If you are using enoki mushrooms, it is worth frying some of them separately in a little butter first, until browned and slightly crisp. They make a lovely, delicate topping for the tartlets just before serving.
When the mushrooms are golden, add half of the wild garlic (or the garlic) and toss well with the mushrooms.
Pour in the white wine and let it reduce well - still over a high heat.
Add the water and stock cube, and let this reduce slightly too.
Pour in the cream and let the sauce simmer over a medium heat for about 10 minutes. Stir regularly so the sauce does not catch on the bottom of the pan.
If the sauce has not thickened enough, turn up to a high heat for the last couple of minutes while stirring.
Add the remaining wild garlic, season to taste with salt and pepper, and turn down to a low heat. Meanwhile, warm the tartlet cases as described on the packet.
Fill the warm tartlet cases with the creamed mushrooms and top with a sprinkling of finely chopped herbs and, if you like, the fried enoki mushrooms.