Makes 12 – 18
Finger supper? Cocktail snacks? Look no further than these delicious little mushroom tarts.
Recipe Category
Products in this recipe

Liquid Beef Stock, White Sauce Powder

You will need

½ quantity of Sour Cream Pastry or store bought flaky pastry made with butter
1 T (15 ml) butter
2 T (30 ml) olive oil
200 g portobellini mushrooms, sliced
200 g button mushrooms, sliced
1 x 25 g Ina Paarman’s Liquid Beef Stock
1 T (15 ml) Ina Paarman’s White Sauce Powder



Adjust the oven rack to the middle position. Preheat the oven to 200°C.

Great Tip! Roll out the pastry very thinly and drape it over the underside of a mini-muffin pan. Push the pastry down between the raised areas with the handle of a wooden spoon. Leave to relax for 20 minutes before cutting with a pastry cutter so that each little ‘hill’ is crowned with pastry. Carefully lift away the extra pastry between the cut-outs. Pierce the top of each pastry case three times with a fork. Place a lightweight pan on top of the pastry cut-outs to keep the bottoms flat while baking.

Bake for ± 10 minutes until lightly browned. Allow to cool and store in an airtight container between layers of greaseproof paper until needed. Can be made 2 to 3 days in advance.

Mushroom filling

Heat a frying pan. Add the butter. When butter foams and starts to brown, add oil and the mushrooms. Stir-fry over high heat until mushrooms just begin to draw water. Stir through the Beef Stock. Add White Sauce Powder and stir in to bind juices. Taste for seasoning.

Arrange cooked pastry cases on an ovenproof platter. Fill with heaped teaspoons of mushroom filling. Bake for about 5 – 10 minutes to warm through before serving.