Mushroom Tartlets from Melissa of Otto's Constant Dream

You know Peachy Deegan loves OCD:


http://www.whomyouknow.com/2009/10/whom-you-know-recommends-pinot-noir-by.html




Melissa has given us a fabulous idea for a recipe to go with the wine we love!  OCD emphasizes food and wine pairings.  They call this a ‘Nessipe’, as it was written by Ness, their New Zealand Operations Manager, and a former chef. 



Ingredients:
60g butter
1 teaspoon freshly grated nutmeg
1 teaspoon ground coriander
250g Swiss brown, or button mushrooms. ( if you have access to mixed wild mushrooms, they could be used also.)
2 tablespoons cream
Sea salt
Freshly ground black pepper
1 quantity of short crust pastry( made or brought)
1 egg, beaten

Method:
Preheat oven to 220 degrees. Melt butter in a large frying pan and add spices. Saute mushrooms gently with a lid, then add cream. Allow juices to bubble and reduce completely, stirring  to prevent sticking. Taste for seasoning and then allow to cool.
Cut 16 pastry rounds 8cm diameter. Line 8 greased patty tins ( or large muffin tins ) with pastry and prick well with a fork. Divide with cool mushroom mixture between the tins and brush the edges of the pastry with egg wash. Cover the remaining pastry and seal the edges well. Using a sharp knife mark the tops with fine lines. Brush the tartlets with the remaining egg wash and bake for 20mins or until golden brown.
Serve warm. If you are serving this as a main meal. Try a spinach, grated fresh beetroot and toasted  walnut salad, with your favourite balsamic dressing.
The tartlets are also great as a pass around . To do this you just have to use smaller tins, like baby muffin tins. Then follow the same procedure as the tartlets.