These little Mushroom and Thyme tartlets are being made as a snack in my Christmas Menu. Thyme is my favourite herb, the flavour of it is delicious, and I often sneak it into anything I can get away with. These were a lovely little snack on Christmas day.
Mushroom and Thyme Tartlets
- 2 tbsp Olive Oil
- 1 large onion
- Salt and Pepper
- 2 tsp sugar
- 175g mushrooms, finely chopped
- 1 tsp fresh thyme
- 1 clove of garlic
- Lemon Juice
- 6 large slices of white bread
- 1 tsbp vegan margarine
- 75g vegan cheese (optional)
Preheat oven to 200 Celsius (400 Fahrenheit, 190 fan). Heat olive oil in frying pan, fry onions until soft.
Season with salt, pepper and sugar, then add mushrooms and thyme. Fry until mushrooms have released water. When reduced stir in a squeeze of lemon juice.
Using a glass, cut out 6cm circles of bread, if not big enough roll out bread a little.
Brush one side with melted vegan margerine and place margarine side down in shallow cake tray (mince pie tray). Press in so bread is fully in contact with tray.
Spoon mushroom mixture in, around 1 – 2 teaspoons per tart. Top with a little vegan cheese if you choose to.
Bake for around 10 – 15 minutes, or until bread is crispy and mixture is cooked.
Remove from tin and serve.