Description
These miniature cheese-mushroom tartlets from a thin lavash - a wonderful (and quite filling) snack for lunch or a summer picnic. Treat yourself and your loved ones! For the idea big thanks to "the cook" Nathan 69.
Ingredients
-
Mushrooms
300 г
-
Leeks
1 шт
-
Dutch cheese
150 г
-
Sour cream
150 г
-
Chicken egg
2 шт
-
Garlic
1 зуб.
-
Parsley
1 пуч.
-
Soy sauce
2 ст. л.
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Pita
2 шт
Cooking
Pita bread cut into squares 9x9 cm (if you use small muffin tins) should be 15 pieces. 3 square divided into 4 parts, so it turns out 12 large and 12 small squares.
On each side of the large square to lay a small "tuck", to put the workpiece in the mold. The bottom to strengthen small squares (then the basket will get soggy and will better retain their shape).
Prepare so the 12 "baskets".
Mushrooms finely chopped (save 12 records from a form of mushroom for decoration), fry under cover until evaporation juice. Leeks cut into half rings, to extinguish 5-7 minutes with a spoon of vegetable oil until soft.
Cheese cut into 12 thin strips about 3x3 cm, the rest grate on a coarse grater. Chop the parsley, garlic grind. Sour cream mixed with egg and soy sauce (it will intensify the mushroom taste) and pepper.
Mix all ingredients of the filling and put her on the "baskets" of pita bread (about 1 tablespoon).
On top lay a slice of cheese and mushroom records (they should be a little fry in vegetable oil). Bake "basket" at 150 degrees for 10-15 minutes until cooked filling.
When serving, decorate with parsley leaves. Elegant and tasty snack is ready! I recommend to all lovers of mushrooms - warm or cold.
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