Mushroom and caramelised onion marmalade canapés

YOU WILL NEED

5 tbsp butter 250g chestnut mushrooms, thinly sliced 1 tbsp crème fraîche 3-4 tbsp fresh thyme leaves, finely chopped, plus extra for garnish 12 slices of thinly sliced white sandwich bread 4 tbsp Tracklements Caramelised Onion Marmalade

100g grated Gruyère or Cheddar cheese

DIRECTIONS

Preheat the oven to 220°C/200°C Fan/Gas Mark 7.

In a frying pan, heat 1 tbsp butter. Once melted, add the mushrooms and stir until the mushrooms are golden brown. Turn off the heat and stir in the crème fraîche.

Add the thyme, stir to fully combine and chill in the fridge.

Cut 8cm circles out of the bread with a biscuit cutter (or a glass or a jam jar). Spread butter on one side of each circle and put it, butter side down, in a tartlet tin so that the bread creates a tartlet base.

Add 1 tsp Caramelised Onion Marmalade to each tartlet, top with the mushroom mixture and a sprinkling of grated cheese.

Bake for 10-15 minutes until golden and bubbling. Sprinkle over chopped thyme leaves and serve hot or cold.

Recipe and image courtesy of Tracklements, tracklements.co.uk