Mushroom and mascarpone tarts
Published: December 19, 2014 at 2:32 PM
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makes 4
Easy
Total time: 30 mins
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A super-quick vegetarian supper. This simple recipe combines mushrooms and tarragon in readymade individual tart cases for an easy lunch or light meal.
Vegetarian
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Ingredients
Nutrition
-
500g shortcrust pastry
or 4 ready baked tart cases
-
2 shallots
chopped
-
400g wild or open cap mushrooms
cleaned and sliced
-
1 clove garlic
chopped
-
olive oil
-
chopped to make 1 tbsp tarragon leaves
plus more to finish
-
4 tbsp mascarpone
Nutrition: per serving
- kcal682
- fat46.4g
- saturates0g
- carbs60.2g
- sugars0g
- fibre3.6g
- protein9.6g
- salt1.32g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Fry the shallots, mushrooms and garlic in a little oil until the mushrooms are cooked through. Add 1 tbsp tarragon. Put a spoonful of mascarpone into each tart and top with mushrooms. Bake for 5 minutes. Sprinkle with more tarragon.
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