Easy recipe

MUSHROOM PASTRIES

This creamy mushroom pastry-case filling is a perfect autumn treat. Make the mixture in advance – it’ll keep in the fridge for a couple of days, just warm it through before spooning into the cases.

You will need: 30g (1oz) butter 250g (9oz) mushrooms, finely chopped 2 shallots, finely chopped 2 garlic cloves, finely chopped 4 tablespoons double cream (or crème fraîche) 2 teaspoons finely chopped fresh parsley Half teaspoon Dijon mustard Salt and pepper 24 mini pastry cases

Method:

1. Melt the butter over a fairly high heat and add mushrooms, shallots and garlic. Fry until tender, stirring until they start to crisp slightly. 2. With the heat turned low, stir in the double cream and season to taste with parsley, mustard, salt and pepper. 3. Spoon into warmed pastry cases. Garnish with a sprinkling of Parmesan cheese.