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| Mushroom Tarts |
| 12 slices wholemeal bread, crusts removed. butter to spread clove garlic half ounce of butter 4 oz chopped mushrooms 1 tbsp plain flour 4 tbsp single cream 2tbsp sherry 1 tsp mustard salt and pepper handful of chopped fresh parsley 3 quartered cherry tomatoes |
| Ingredients; |
| Method; |
| Preheat the oven to gas mark 6. Roll the bread slices flat and cut each into a circle. Beat the butter and garlic together and spread over each slice. Press into bun tins and cook for 10-15 mins until crisp. Meanwhile make the filling, fry the chopped mushrooms in the butter for 4-5 mins. Add the flour, then mix in the cream stirring all the time. Add sherry and mustard and cook to make a thick sauce. Season well and stir in most of the chopped parsley. Fill the crispy tart shells and scatter remaining parsley on the top. Garnish with a tomato quarter. Serve warm or cold. |
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| Makes 12 WWPoints 2 & 1/2 per tart |