1 tablespoon olive oil- 30g butter
- 250g button mushrooms, sliced
- 1 clove garlic, crushed
- 1 ½ tablespoon brown sugar
- ¼ cup (60ml) red wine vinegar
- sea salt and cracked black pepper
- 2 sheets store-bought puff pastry
- 250g goat’s curd+
- chervil leaves, to serve
Preheat oven to 200°C (390°F). Heat the oil and butter in a non-stick frying pan over high heat. Add the mushrooms and cook for 3–5 minutes or until browned. Add the garlic, sugar, vinegar, salt and pepper and cook for a further 1 minute or until caramelised. Set aside.
Use a 7cm-round cutter to cut 12 rounds from the pastry. Divide the mushroom mixture between 12 x ½ cup-capacity (125ml) lightly greased muffin tins and top with the pastry. Bake for 18–20 minutes or until the pastry is golden and puffed. Turn out immediately onto a baking tray. Top with the goat’s curd and chervil leaves to serve. Makes 12.
+ Goat’s curd is fresh goat’s cheese with the consistency of thick yoghurt. It’s available from delicatessens and specialty food stores. If unavailable, substitute with a soft goat’s cheese.
