Crispy mushroom tarts

In a pan, gently fry the mushrooms and finely chopped shallot with salt and pepper. Once colored add a little wine and let simmer for about 15 minutes.

Then increase the heat until all the water in the mushrooms has evaporated and dripped from the bottom of the pan.

Blend the mushrooms in a blender with the fresh cream on low speed, if needed add salt and pepper to taste.

In a bowl, mix the the egg yolk with the mushroom mix. In a separate bowl beat the egg whites and gently fold them in the mushroom mix.

Add salt and pepper to taste if needed.

Grease four small individual molds with butter and roll out the dough, pour the mix and cook in the oven at 180C for 30 minutes.

To prepare the sauce, chop the shallots and gently fry them in pan with a little olive oil for about 10 minutes over low heat. Add 1 dl of water, salt and pepper and cook uncovered in the pan for 5 minutes.

Blend the shallot with the cooking liquid, add the cream and blend again. Add chopped parsley and basil and season with salt and pepper if needed.

Serve the mushroom tart warm with the shallot sauce.

Enjoy!