Mushroom Puff Pastry Tartlet

MUSHROOM TARTLET

Makes 12 tartlets INGREDIENTS: 2 tbsp (30 g) butter ¼ cup (60 ml) shallots, minced 1 ½ cups (350 ml) cremini mushrooms, diced 1 tsp (5 ml) fresh thyme salt and freshly cracked pepper to taste 1 tsp (5 ml) Worcestershire sauce 2 tbsp (30 ml) Italian Blend cheese METHOD: Preheat oven to 400F (200C) Melt butter in a large skillet. Sauté shallots until soft, add mushrooms and sauté until browned. Add thyme, salt and pepper, and Worcestershire sauce. Allow to cool slightly. Cut pastry into 3x3 (7.6cm x 7.6 cm) squares. Fit squares into a mini muffin tin. Fill with 1 tsp (5 ml) of the mushroom mixture, top with a sprinkle of cheese. Bake for 15-20 mins. Top with a thyme sprig and serve.