Yield: 1 servings
|25 \N||Pastry boats; (see recipe)|
|40 grams||Dried wild mushrooms|
|2 tablespoons||Olive oil|
|1 small||Clov garlic; crushed|
|100 grams||Shallots; finely chopped|
|\N \N||Salt and black pepper|
|1 tablespoon||Chopped parsley|
|3 tablespoons||Greek yoghurt or mayonnaise|
|\N \N||Flat parsley leaves; to decorate|
Make the pastry boats according to recipe and store until ready to use.
Reconstitute the mushrooms by soaking in boiling water for 5 minutes. Drain and rinse several times to get rid of any grit or dirt. Drain on absorbent paper and then chop finely.
Heat the oil in a frying pan and sweat the garlic and shallots over a gentle heat until softened. Allow this mixture to cool, then season with salt ar freshly ground black pepper. Mix in the chopped parsley and add the yoghurt or mayonnaise. Check the seasoning again. To serve, put a teaspoonful of the mixture into each pastry case and garnish with a leaf of flat parsley.
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