Tartelettes aux Champignons des Bois

There are so many different kinds of mushroom available at different times of year that you can afford to be creative with this recipe, although it’s always best to choose whatever is fresh and in season. Chanterelles have a subtle apricot scent; cèpes a rich, almost meaty taste, and the wonderfully named trompettes de la mort have a strong, wild flavour that works very well in this tasty, colourful autumn dish.