Crusty Tartlet with mushrooms
- Dishes on the basis of wafer semi-finished products
- Tender Crusty Tartlet –
- Mushrooms –
- Butter –
- Cream –
- Garlic –
- Salt, paper – to taste
- To color in the mousse turned light, you need to take fresh mushrooms with a whole, not gray hat.
Wash mushrooms,leave 2–3 piecesfor decoration, cut the rest. Heat thepan well with oil and fry the mushrooms quickly to keep their color and not to let the liquid stand out and darken. At theend of frying, add the crushed garlic, stir and immediately remove from heat. Put themushrooms in a blender, add the cream and butter. Add alittle cream to the mousse failed liquid. Add thechopped parsley. Try againon salt and pepper. Put itin a pastry bag and put it in the fridge.
- Cut the rest of the mushrooms into slices.
Each slicefry on both sides in vegetable oil. In thetartlet spread mushroom mousse, decorate with a piece of fried mushrooms, herbs and sprinkle with dried paprika.