Recipe - Wild Mushroom Tartlets

25 Pastry boats; (see recipe)
40 g Dried wild mushrooms
2 tablespoon Olive oil
1 small Clov garlic; crushed
100 g Shallots; finely chopped
Salt and black pepper
1 tablespoon Chopped parsley
3 tablespoon 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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