Wild Mushroom Tartlets

It’s not just sweet recipes in Tea and Cake.



  • 10 g (2/3 oz) dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 250 g (9oz) wild mushrooms, sliced
  • 2 garlic cloves, crushed
  • 80 ml (2 ½ fl oz / 1/3 cup) white wine
  • 2 tbsp chopped flat-leaf (Italian) parsley or basil
  • Sea salt and freshly ground black pepper
  • 35 savoury tart shells
  • Fresh flat-leaf (Italian) parsley leaves, for garnish

Makes 30-35

  • Pour 250 ml (9 fl oz/ 1 cup) boiling water over the porcini mushrooms and leave for 20 minutes. Drain, reserving the porcini and soaking liquid.
  • Heat the oil in a saucepan over a medium-high heat, add the onion and cook for 3-4 minutes or until softened and translucent. Add the wild mushrooms and cook, stirring often, for 4-5 minutes or until softened. Add the garlic and porcini and cook for 1-2 minutes or until fragrant. Add the wine and cook until reduced by half. Add the reserved liquid and bring to the boil. Reduce the heat and simmer for 10-15 minutes or until all the liquid has evaporated. Add the chopped parsley and season with salt and pepper.
  • Spoon the hot mushroom mixture into the tart shells. Garnish with the parsley leaves.


You can buy Tea and Cake from Amazon WHSmiths  or have look in your local book shop.


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