Thyme & Mushroom Tartlets

Name: Thyme & Mushroom Tartlets
Cuisine: Israel
Ingredients: 8 par-baked Herbed Whole Grain Tartlet Cases; 2 shallots; 2 tbsp extra virgin olive oil; 2 cloves of garlic; 225 g (8 oz) chestnut or mixed mushrooms; 225 g (8 oz) chestnut or mixed mushrooms; 1 bay leaf; 1 tbsp reduced-sodium soy sauce; 2 large eggs; 150 ml (5 fl oz) Greek yoghurt; 1 tbsp fresh thyme leaves, or 1 tsp dried thyme; 1 tbsp fresh thyme leaves, or 1 tsp dried thyme; ½ tsp salt; 10 grinds black pepper; generous pinch of nutmeg; tiny sprigs of thyme

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

Mushrooms and thyme – a marriage made in heaven. Chestnut or a mixture of wild mushrooms are tastiest, but if there’s a bargain offer on what supermarkets call “breakfast” mushrooms, go for those instead. It’s essential to brown the mushrooms thoroughly for the best flavour.

Ingredients

8 par-baked Herbed Whole Grain Tartlet Cases

Asia
Israel
Breakfast
Pie
Vegetarian
Jewish

Method

Halve, peel, and chop the shallots. Cook them gently in the olive oil with a pinch of salt and the garlic, crushed in a press, in a medium frying pan for 4-5 minutes until softened.

Slice the mushrooms thinly, add to the shallots with the bay leaf and stir fry until any liquid released has evaporated and the mushrooms are a rich brown, 10-15 minutes. Remove the bay leaf, add the soy sau