A modern twist on a 70s favourite, these bite-sized, mushroom-filled canapes are sure to be a hit at your small festive gathering.
Preheat oven to 220°C/gas mark 7.
In a frying pan, heat a tbsp of butter. Add the mushrooms and stir until you’ve driven off any moisture and the mushrooms are golden. Turn off the heat, stir in the crème fraîche. Add all but a sprinkling of thyme and chill the mixture in the fridge.
Cut 8cm circles out of the bread with a biscuit cutter (you can use a glass if you don’t have a biscuit cutter). Spread butter on one side of the circle and put it, butter side down, in a tartlet tin so that the bread creates a base and sides to your tart.
Add a small teaspoon of Caramelised Onion Marmalade to each tartlet “case” then divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Bake for 10-15 mins until golden and bubbling. Sprinkle over the rest of the thyme and serve.
250g chestnut mushrooms, cleaned and thinly sliced
tbsp crème fraîche
3-4 tbsp thyme leaves, finely chopped
12 slices of thin sliced white sandwich bread
butter, for spreading
4 tbsp Tracklements Caramelised Onion Marmalade
100g grated gruyère or cheddar, for sprinkling