Mushroom and Thyme Tartlets



Preheat the oven to 200°C (Gas Mark 6, 400°F). Heat the olive oil in a wide, heavy–bottomed frying pan over a medium heat, and fry the onions and garlic gently for a few minutes.


Season with salt and pepper, and stir in the sugar, then add the mushrooms and thyme. Fry on a low heat until mushrooms are soft and have released their moisture.


When they have reduced, stir in the lemon juice, and check the seasoning.


Using a circle biscuit cutter or glass, stamp out 6cm circles of bread - if the bread slices aren’t big enough, use a rolling pin to roll them out further.


Brush one side with melted vegan margarine and place each circle, margarine–side down, in a mince pie tray.


Be sure to press it right into the tray, because this is where the bread will get really crispy and tasty from being in contact with the metal while it heats.


Spoon the mushroom mixture into each of the bread bases - around 1–2 teaspoons per tart, then top with a tiny sprinkle of grated vegan cheese.


Bake for around 10–15 minutes, until the bread has crisped up and the mixture is golden.


Remove the tartlets from the tin, and leave on a plate with kitchen roll to absorb any extra grease. Cover, and leave aside until you are ready to serve.


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