Mushrooms, onion, bacon and a creamy sauce for this tasty tapa.
6 tartlets made from frozen or homemade pastry
1/2kg mushrooms
1/2 onion, finely chopped
50g bacon, finely chopped
2 tablespoons instant onion soup
1 tablespoon flour
1/4L cream
1 tablespoon Worcestershire sauce
75g butter
2 tablespoons olive oil
Salt
Remove the caps from the mushrooms and wash under running tap water without submerging. Cut into pieces, set aside and cover to prevent from browning and changing colour. Fry bacon in butter mixed with oil and when crunchy, add the onion. After 5 minutes add the mushrooms, cover and simmer gently.
Sauce: Poor the cold cream into the flour, stir continuously and bring to the boil. Add the onion soup and Lea and Perrins sauce, stirring continuously. After 5 minutes stir into the mushrooms. Distribute the mixture between 6 tartlets.