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Wild Mushrooms in Oat Cups

Wild Mushrooms in Oat Cups


  • Button mushrooms thickly sliced
  • 1 cup Olive oil
  • ½ tablespoon Garlic cloves chopped
  • 3-4 Small onions chopped
  • 1 Fresh thyme sprig
  • 1 Walnuts
  • toasted and chopped ¼ cup
  • Salt to taste
  • Crushed black peppercorns to taste
  • Cheddar cheese grated
  • 2 tablespoons Oat cups Rolled oats
  • ½ cup Parmesan cheese
  • ½ cup Red chilli flakes
  • 1 teaspoon Fresh oregano chopped
  • ½ teaspoon Fresh parsley chopped
  • ½ teaspoon Fresh rosemary chopped
  • ½ teaspoon Salt to taste
  • Crushed black peppercorns to taste
  • Egg white 1
  • Olive oil for greasing


Step 1 : To make oat cups, mix together oats, parmesan cheese, chilli flakes, oregano, parsley, rosemary, salt, crushed peppercorns, egg white and 2 tablespoons water in a bowl to form a soft dough.

Step 2 : Preheat oven to 180° C. Grease 12 tart moulds with some olive oil.

Step 3 : Line the moulds with the dough. Prick all over with a fork place them in the preheated oven and bake for 10-15 minutes. Remove from heat, cool and demould.

Step 4 : Place them on a baking tray, place the tray in the preheated oven and bake for another 5-8 minutes. Remove from heat and cool completely.

Step 5 : To make filling, heat olive oil in a non-stick pan. Add garlic and sauté till golden brown. Add onion and sauté till translucent. Add thyme and mix well.

Step 6 : Add mushrooms and sauté for 1minute. Add walnuts, salt and cr