Wild mushroom tartlets

Latest comments and suggestions

Results 41-60

• Shoni

  31 January 2011

  Shoni rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Simon

  27 February 2011

  Simon rated and commented on this recipe

  

  v good! i did the blind baking for 5 mins and they middles rose a little too much but it was ok! i would recommend increasing the filling amounts a little - there wasn't quite enough of the mushroom filling. maybe 400g mushrooms and increase the seasoning in the same proportions

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aread43363

  11 March 2011

  aread43363 rated and commented on this recipe

  

  yum!! these are so nice i adapted it a little blind baked pastry first and added garlic and herb philedelphia to the mix at the last minute till that had mixed and melted in and it was sooo yummy!! will deffo use again might add bacon and red onion to it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• caron

  02 April 2011

  caron rated and commented on this recipe

  

  Made these last night as a starter and went down very well! I also baked the pastry blind after reading the other comments, which was a good idea. I added alot more galric than the recipe states which i crushed and cooked in the butter with the mushrooms all together rather than adding the garlic at the end. Loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• scoobydoo

  03 April 2011

  scoobydoo commented on this recipe

  Im thinking of making some of these but larger to serve as a main, but not sure what to serve with them. Any suggestions?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tracy

  20 June 2011

  tracy rated and commented on this recipe

  

  I cooked this a few weeks ago, and both my friends and husband all loved it, for meat eaters it's also very nice with a little bacon in it. I am cooking it again tonight.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jessmhand

  21 June 2011

  Jessmhand rated and commented on this recipe

  

  Lovely recipe and you can make them to any size! i blind bake the pastry for about 4 minutes first. I also add a spoonful of philadelphia with chives to the mushrooms and stir before putting onto the pastry, lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sbloom

  06 August 2011

  sbloom rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jend

  11 September 2011

  jend rated and commented on this recipe

  

  I've cooked these tarts twice, once for a starter at a dinner party and the other for a lunch with a salad. Both times we really enjoyed them. Had some buffalo mozzarella left over so used this for an extra topping which was reaaly nice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sammy V

  03 October 2011

  Sammy V rated and commented on this recipe

  

  Very good tip about blind baking. These were quite nice, although I will add more garlic next time. I served these with a small dollop of cream cheese and went down well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bambi159

  09 October 2011

  Bambi159 rated and commented on this recipe

  

  I made this last night as a light dinner, but added pancetta cubes for the meat lovers which really worked. Also to prevent a soggy bottom i put the pancetta and mushrooms onto kitchen paper to get rid of excess fat and moisture then added back to pan for the flavouring. worked well and wasnt dry due to the moisture realised while being oven cooked. Great recipe will defo as a quick dinner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gordge

  07 November 2011

  Gordge rated and commented on this recipe

  

  absolutely delicious, I added some pancetta to the filling mix which enhanced the taste (although not so good if you're veggie!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tinascookings

  22 November 2011

  tinascookings rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tinascookings

  22 November 2011

  tinascookings rated this recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lilfrog

  12 December 2011

  lilfrog commented on this recipe

  I mixed in a little Philadelphia with chives, and it was really creamy and tasty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cristina

  07 January 2012

  Cristina rated and commented on this recipe

  

  They were a total success! My friends loved them and they are easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emily

  14 February 2012

  Emily rated and commented on this recipe

  

  These tartlets are absolutely gorgeous!! I served them for a dinner party and they were a huge hit. The parmesan really makes the mushrooms come to life! A real treat mmmm!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Simmy B

  17 February 2012

  Simmy B rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bumpkincherry

  27 February 2012

  Bumpkincherry commented on this recipe

  I added a sauce of warmed double cream with a dash of madeira the whole lot was scrummy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• merimeri

  30 March 2012

  merimeri rated and commented on this recipe

  

  This was a very nice starter. Rather than making small tartlets I made one big tart. It was a success, though. did not blind bake and thankfully the base was not soggy, but I will next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4757/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 375g block all-butter puff pastry
• flour , for dusting
• 25g butter
• 300g mixed wild mushrooms or just one type, cleaned and sliced
• 25g Parmesan (or vegetarian alternative), finely grated
• small handful parsley leaves, chopped
• 1 garlic clove , finely chopped
• 1 egg , beaten

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian

unbaked

Ingredients

• 375g block all-butter puff pastry
• flour , for dusting
• 25g butter
• 300g mixed wild mushrooms or just one type, cleaned and sliced
• 25g Parmesan (or vegetarian alternative), finely grated
• small handful parsley leaves, chopped
• 1 garlic clove , finely chopped
• 1 egg , beaten

Per serving

473 kcalories, protein 12g, carbohydrate 39g, fat 31 g, saturated fat 14g, fibre 1g, sugar 2g, salt 1.32 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.