Recipe from: Under the Red Veranda


Filling
800g mushrooms (use an interesting mix e.g. Swiss Brown, Portabello, Button)
50g butter
3 tablespoons olive oil
1 cup cream
A few sprigs of fresh thyme
Salt and freshly ground black pepper to taste
1 teaspoon crushed pink peppercorns
1/4 cup freshly grated parmesan

Poppyseed Tart Cases
175g Plain flour (sifted)
1/2 teaspoon salt 1 and a 1/2 teaspoons sugar
90g chilled butter, cubed
1 egg yolk
2 tablespoons water
1 tablespoon poppy seeds
Parmesan Wafers
1/2 - 1 cup freshly grated parmesan

Filling
Heat butter and oil in a deep frying pan and sauté mushrooms until golden brown. Add cream and thyme sprigs and reduce until cream thickens - -this will take some time. Season to taste. Add peppercorns and parmesan cheese. Keep warm.

Poppyseed Tart Cases
Place flour, salt, sugar, poppy seeds and butter in the bowl of a processor. Process until crumbs form. Add egg yolk and then add water, half a tablespoon at a time, until pastry comes together. Turn out onto a floured board and bring together with your hands. Preheat oven to 200c On a lightly floured surface roll pastry to a 3mm thickness. Line four 10cm tart tins with pastry. Refrigerate for 30 minutes before baking. Line with baking paper, fill with beans or rice and bake blind until firm - 10 minutes. Remove paper and beans and continue baking until crisp and golden - about 5-10 minutes.

Parmesan Wafers
Mark circles on baking paper on an oven tray - cover each circle with grated parmesan. Cook until cheese is melted and golden. Cool before removing from tray.

Assembly
Warm tart cases and fill with mushroom filling. Top each with a parmesan wafer and decorate with a thyme sprig.