Mushroom tarts


200g Quinola, uncooked or ready cooked saved in the fridge.

150g any preferred mushrooms, coarsely chopped.

2 medium onions, finely chopped, espresso cup of chopped parsley, garlic to taste.

Cooking oil of your choice, – olive, sunflower, walnut, peanut, etc.,



Boil Quinola if starting from scratch, in lightly salted water for an appropriate time depending on colour. Add chicken bouillon cube if wished. Meanwhile, lightly sauté onions and mushrooms in oil of your choice, seasoning to taste. Drain Quinola and add to sauté pan (or, if using already cooked Quinola from the fridge, add that instead). When thoroughly heated, add parsley and garlic, stir for further 2 minutes.

Then, use the mixture to fill pastry cases, – bought Filo or puff pastry are ideal. Seal pastry lids by brushing with milk. Brush pastry all over with milk or beaten egg & bake in hot oven (230/240°) until pastry golden – about 10 minutes.

Serve with a salad if wished.