Store-Bought Tartlets with Cheese and Mushroom Filling

Cooking method

1. Step 1:

   

   Since the onion goes into the skillet first — which you should already have on the stove with the oil — let's peel it and cut it into a small dice. Mine was a little onion, 50 grams. You can never have too much onion!

2. Step 2:

   

   The oil heats up fast, so I got the onion frying — first over high heat, then over medium.

3. Step 3:

   

   Meanwhile, I turned to the mushrooms. My favorite white mushrooms were a bit dirty, but I skipped washing them — just wiped them clean and chopped them very finely.

4. Step 4:

   

   By now, like me, you've probably got translucent onion. I added the mushrooms to it. Fry, stirring, and after 2 to 3 minutes cover the pan and let it simmer for 5 minutes over low heat. Pepper it a minute before turning off the heat! I didn't add salt, since the cheese was sharp and did the job.

5. Step 5:

   

   While the mushrooms simmer, let's get everything ready for the cheese-and-sour-cream topping. First, mince the garlic however you like.

6. Step 6:

   

   Then grate the cheese on the fine holes of a grater.

7. Step 7:

   

   Combine the cheese and garlic and add the sour cream.

8. Step 8:

   

   Mix everything and taste. I added a little more sour cream than the recipe calls for — but I wouldn't recommend it!

9. Step 9:

   

   That's it. Let the mushrooms cool once you've taken them off the heat, then fill the tartlets with them — but not piled too high.

10. Step 10:

    

    Top each one with a "cap" of the cheese-and-sour-cream mixture.

11. Step 11:

    

    And garnish with something — olives, tomatoes, cucumber, whatever you like. You'll love it!