• Tender Crusty Tartlet – 1 pack
  • Mushrooms – 300 g
  • Butter – 50 g
  • Cream – 50 g
  • Garlic – 2 pcs
  • Salt, paper – to taste


  1. To color in the mousse turned light, you need to take fresh mushrooms with a whole, not gray hat. Wash mushrooms, leave 2–3 pieces for decoration, cut the rest. Heat the pan well with oil and fry the mushrooms quickly to keep their color and not to let the liquid stand out and darken. At the end of frying, add the crushed garlic, stir and immediately remove from heat. Put the mushrooms in a blender, add the cream and butter. Add a little cream to the mousse failed liquid. Add the chopped parsley. Try again on salt and pepper. Put it in a pastry bag and put it in the fridge.
  2. Cut the rest of the mushrooms into slices. Each slice fry on both sides in vegetable oil. In the tartlet spread mushroom mousse, decorate with a piece of fried mushrooms, herbs and sprinkle with dried paprika.
    Bon appetit!