A collection of caramelised mushroom tartlets

Caramelised mushroom tartlets

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(4 ratings)

Prep: 10 mins Cook: 20 mins


Makes 12 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 faff

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal131
  • fat6g
  • saturates2g
  • carbs14g
  • sugars3g
  • fibre6g
  • protein5g
  • salt0.4g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 12 slices of thin sliced white sandwich bread
  • 100g grated gruyère or cheddar, for sprinkling



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  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.

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Comments, questions and tips

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12th Aug, 2019
Delicious ! Have made these several times. I usually make the filling the day before and simply butter and cut the bread and pop them in the oven when I need them, as they don't keep too well.
24th Dec, 2017
Fabulous! Easy and quick to prepare, then throw in the oven when guests arrive. Absolutely delicious.
23rd Dec, 2017
These are delicious and very easy to make. I also did some with a caramelised red onion and blue cheese filling which were also very good. The bread is deceiving, people do think it is pasty.
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