Try these super-clever caramelised mushroom tartlets on those occasions when you’re entertaining and need an exciting canapé, but could do without the faff
Prep:10 mins
Makes 12 tartlets
2 tbsp olive oil1 onion, chopped1 tbsp golden caster sugar250g chestnut mushrooms, cleaned and thinly sliced1 garlic clove, crushed3-4 tbsp thyme leaves, finely choppedbutter, for spreading12 slices of thin sliced white sandwich bread100g grated gruyère or cheddar, for sprinkling
STEP 1Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.STEP 2To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.STEP 3When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don’t be too tidy about this – any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.
