Mushroom Tartlets
1 package frozen puff pastry, thawed
3/4 cup avocado oil, for sautéing
2 lb mix of portobello, shiitake, and cremini mushrooms, thinly sliced
Trader Joe’s Mushroom Umami Seasoning Blend, or soy sauce
Salt and pepper
1 Tbsp potato starch
1 egg, beaten
Preheat oven to 425°F.
In a skillet, warm 1/4 cup of oil over medium heat, then add the a third of the mushrooms.
Sprinkle with a dash of umami seasoning, salt and pepper.
Sauté the mushrooms until they are nicely browned, then transfer to a bowl.
Repeat until all the mushrooms are sautéed.
Sprinkle potato starch over the mushrooms and toss lightly. Set aside.
Spray two muffin tins with cooking spray. Cut the puff pastry into 4-inch squares. Slightly stretch each piece of pastry and place in muffin hole. Pastry should extend over the edges.
Arrange sautéed mushrooms in each pastry shell.
Brush edges with egg wash and bake for 10 to 12 minutes, until pastry is golden brown.
