Mushroom And Walnut Toasties

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 slice stale bread
• 25 g walnuts
• 1/4 cup parsley
• 1 garlic clove, chopped
• 500 g mixed mushrooms (ceps and chestnuts are perfect)
• 2 tablespoons olive oil
• 25 g butter
• 500 g ready made shortcrust pastry
• 150 g blue cheese, e.g. roquefort cheese
• 3 cups lambs lettuce
• 25 g walnuts, chopped
• 2 tablespoons walnut oil
• 1 tablespoon lemon juice

Recipe

• 1 butter six ramekins and line the bases with parchment.
• 2 blitz together the bread, nuts, garlic and parsley until it looks like fine crumbs.
• 3 wipe and chop the mushrooms. heat the butter and oil in a pan and fry the mushrooms until slightly soft.season, remove from head and stir in the bradcrumb mix.
• 4 spoon the mushroom mix into the ramekins, for appearence you may want to put a neat mushroom slice in the bottom of the ramekin before the mushrooms and press down lightly. leave to cool.
• 5 pre heat oven to 200°c.
• 6 divide cheese into 6 and put one in each ramekin.
• 7 cut circles from the pastry and place on top of the cheese curving any excess pastry up the sides. cut a small vent in the centre of each.
• 8 the tarlets can now be left for upto 24 hours in the fridge if needed.
• 9 bake the tartlets for 15 - 18 minutes while they are cooking divide the lettuce between six plates, scatter with walnuts, drizzle with olive oil and lemon juice.
• 10 turn out the tartlets and remove baking paper from bottom.