Caramelised mushroom tartlets
Try these super-clever caramelised mushroom tartlets on those occasions when you’re entertaining and need an exciting canapé, but could do without the faffing about
2 tbsp olive oil
1 onion, chopped
1 tbsp golden caster sugar 250g chestnut mushrooms, cleaned and thinly sliced 1 garlic clove, crushed 3-4 tbsp thyme leaves, finely chopped butter, for spreading
12 slices of thin-sliced white sandwich bread
100g grated gruyère or cheddar, for sprinkling
1 Heat 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.
2 To 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.
3 When 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.