100ml Olive oil
2kg Mixed wild mushrooms, cleaned and finely chopped
50g Butter
400g Peeled and finely diced shallot
20g Peeled and crushed garlic clove
100ml Dry sherry
200ml Double cream
50g Essential Cuisine Wild Mushroom Glace
Salt and ground pepper
5g Finely chopped fresh tarragon
70x 5cm Pidy gluten free mini tartlets
400g Brillat-Savarin Affine aux truffes, cut into small pieces
1. Warm oven to 150◦c.
2. Heat a little oil in a suitable frying pan, quickly fry the mushrooms in batches until golden brown, remove and keep warm.
3. In the same pan, heat the butter and gently fry the shallots and garlic till softened, but without too much colour.
4. Deglace the pan with the sherry and reduce by half, stir in the cream and EC Wild Mushroom Glace, simmer until a coating consistency is achieved. Stir in the cooked mushroom and tarragon, adjust the consistency and season to taste with salt and ground pepper, keep warm.
5. Spoon the mushroom mix into the Pidy mini tartlets and place the diced cheese evenly on top. Place into a warm oven until the cheese is starting to melt and soften.