Scotland Food and Drink Ideas
Mushroom Lemon and Chive tartlets Menu Meal Ideas
This is a recipe for a vegetarian tartlet. If you are having visitors or indeed you are vegetarian yourself then it is a relatively simple and tasty meal idea. Whilst some of the items may not be to your taste depending on how strict you are, you may substitute them with a suitable alternative.
Mushroom Lemon and Chive tartlets
- 175 g (6 oz) shortcrust pastry
- 25g (1 oz) margarine
- 225 g (8 oz) assorted mushrooms e.g. chestnut, oyster, button etc., wiped and chopped roughly
- l lemon, grated rind and juice
- 1 egg, size 3, beaten
- 150ml (1/4 pint) Elmlea Single or milk
- 75 g (3 oz) medium fat soft cheese
- 2 x 5ml spoons (2 tsps) chives, chopped
- Salt and black pepper
Make pastry and roll out to line 12 x 5 cm (2 inch) patty tins or 6 individual 10 cm (4 inch) flan cases. Chill. Melt margarine and saute mushrooms gently for 5 minutes. Add lemon rind and 2 x 5 ml spoons (2 tsps) lemon juice. Divide mushrooms between pastry cases.
Lightly whisk together the egg with the cream or milk, soft cheese, chives and season with salt and pepper. Spoon evenly over the mushrooms and bake in the oven at 190°C, 375°F, Gas No. 5 for 25-30 minutes. Serve warm, garnished with lemon and chives. You can freeze the tartlets but ensure they are completely defrosted (at room temperature-DON'T use microwave-will result in soggy mess) and warmed before eating.
- Servings 6
- Preparation Time 20 mins
- Cooking Time 25 mins
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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