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25 pastry boats (see recipe)
40g
/ 1½oz dried wild
mushrooms
2 tbsp olive oil
1 small clove garlic, crushed
100g / 4oz shallots, finely chopped
salt and black pepper
1 tbsp chopped parsley
3 tbsp Greek yoghurt or mayonnaise
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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