1 tablespoons butter
4 ounces mushrooms
½ teaspoon garlic
1 egg yolk
¼ cup whipping cream
½ teaspoon Asian chilli sauce
1 tablespoon chopped coriander
Salt and freshly ground pepper
12 frozen mini puff pastry tartlet shells

Preheat oven to 375 F.

Heat butter in a skillet over medium heat. Add mushrooms and sauté for 2 minutes or until mushrooms are juicy. Add garlic and sauté another 1 minute. Remove from heat and reserve.

Whisk together egg yolk and cream. Add Asian chilli sauce and coriander and mix together. Season well with salt and pepper.

Place tartlet shells on a baking sheet. Spoon mushroom mixture into shells and cover with cream mixture. Bake for 14 minutes or until filling is set and pastry is browned. Makes 12 tartlets