I do love an excuse to make some home made pastry.
Last Sunday was baking day and I had picked up some lovely Swiss Browns at the Fairfield Farmers' Market the day before that I knew must be put to good use! To be honest I did plan the purchase in advance as I am on a mission to complete at least one recipe from each chapter (challenge within a challenge?) and surprisingly had not yet cooked a mushroom recipe. 83 chapters sampled, only 31 until I can say I have sampled them all! Hello tripe and kidneys...
The gorgeous mushrooms were sautéed with cream and spices, and then put inside lovely shortcrust pastry lined patty tins. Whilst I thought the flavour of these really lovely, I did find the pastry to mushroom ratio a bit off, with the pastry dominating just a little. I even had some pastry left over so if I made this again I think I would definitely double the mushroom mixture so I could stuff more of the little suckers in.
Overall a very nice recipe. But if you don't alter the quantities, just make sure your pastry is fabulous.