Ingredients
2 sheets (25x25) ready-rolled puff pastry
500g mixed mushrooms, larger ones sliced
1/2 c sliced sun-dried tomatoes
1/4 c oil extra virgin olive oil
2 cloves of garlic, finely chopped
200ml creme fraiche or light sour cream
100g (1 1/4c) grated parmesan
flat-leaf parsley to serve
Preparation
Brush 1 sheet of pastry lightly with water, place the other on top and lightly press together. Cut pastry into 4x8cm squares, place on a baking -paper-lined oven tray and bake at 200C for 15 minutes, or until puffed and golden. Cool on tray then split each in half.
Place mushrooms, tomato, oil and garlic in a deep frying pan and stir over high heat for 5 minutes. Remove from heat, stir in cream and parmesan and season to taste. Place pastry bases on serving plates and top with mushroom mixture and remaining pastry squares. Serve sprinkled with parsley.
