Mushrooms and Baby Corn Tarts In Herbal Sauce


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A colourful and exotic mushroom and baby cocktail snack.

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Preparation Time: 
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Makes 20 tarts.
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For the tart cases
200 gms plain flour (maida)
100 gms butter
a pinch of salt

For the herbal sauce
1 tbsp finely chopped onions
1/4 tsp finely chopped green chillies
1 tbsp levelled, plain flour (maida)
1 1/4 tsp milk
2 tbsp grated processed cheese
1 tsp chopped fresh dill (shepu / suva bhaji)
1 tbsp butter
salt to taste

For the mushrooms and baby corn
mushrooms (khumbh) and baby corn, sliced
1 tbsp butter
salt to taste

Other ingredients
grated cooking cheese


    For the tart cases

    1. Sieve the flour. Add the butter and salt and rub in with the finger tips.
    2. Add about 1 tablespoon of ice-cold water to make a dough.
    3. Roll out the dough to about 3 mm. thickness.
    4. Cut into rounds with a fluted cutter of desired size.
    5. Press the cut pieces into tart cases and prick with a fork.
    6. Bake blind in a hot oven at 200 degree C (400 degree F) for 10 to 12 minutes.
    7. Cool the tart cases.

    For the herbal sauce

    1. Heat the butter and fry the onion for a few seconds.
    2. Add the green chillies and flour and cook over a slow flame while strirring throughout.
    3. Add the milk gradually and stir continually until the sauce thickens. Add the cheese and cook for 2 minutes.
    4. Add the dill and salt and mix well.

    For the mushrooms and baby corn

    1. Blanch the baby corn in boiling water.
    2. Heat the butter and saute the mushrooms for 3 to 4 minutes.
    3. Add salt and mix well.

    How to proceed

    1. Arrange the tart cases and fill them with the mushroom and baby corn mixture.
    2. Spread the herbal sauce evenly.
    3. Sprinkle with cooking cheese and grill in a hot oven at 200 degree C (400 degree F) for a few minutes.

    1. Serve hot.
    2. If you like, decorate the tarts with baby corn slices, capsicum slices and tomato slices.
    RECIPE SOURCE : Mocktails & SnacksBuy this cookbook
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