Ingredients:

• Oyster mushrooms (Dhingri) – 200 g, finely chopped

• Puff pastry sheets – 6 (store-bought or homemade)

• Onion (Pyaaz) – 1 medium, finely chopped

• Garlic (Lehsun) – 4 cloves, minced

• Butter (Makkhan) – 2 tbsp (use olive oil or vegan butter for vegan option)

• Fresh cream (Malai) – 2 tbsp (use cashew cream for vegan)

• Cheese – ½ cup grated (mozzarella or processed; use vegan cheese for vegan)

• Black pepper powder (Kali mirch) – 1 tsp

• Salt (Namak) – to taste

• Fresh thyme / oregano / coriander leaves (Hara dhaniya) – 2 tbsp, chopped. Egg – 1 (for brushing pastry, optional; skip or use milk for veg/vegan option)

Method:

1. Prepare Puff Pastry:

   • Thaw puff pastry sheets as per package instructions.

   • Preheat oven to 200°C (400°F).

2. Make Mushroom Filling:

   • Heat butter in a pan.

   • Add garlic and onion, sauté until soft and fragrant.

   • Add chopped oyster mushrooms, cook on medium-high heat until water evaporates and mushrooms turn golden.

   • Season with salt, black pepper, and herbs.

   • Stir in cream and a handful of cheese; cook for 1–2 mins until creamy. Switch off heat.

3. Assemble Tarts:

   • Cut puff pastry sheets into small squares or circles.

   • Place them on a baking tray lined with parchment paper.

   • Lightly press the center with a spoon (to hold filling).

   • Add 1–2 spoonfuls of mushroom mixture in the center of each pastry.

   • Sprinkle extra cheese on top.

   • Brush edges with beaten egg (or milk/vegan alternative).

4. Bake:

   • Bake in preheated oven at 200°C for 15–20 minutes or until pastry is puffed and golden brown.

5. Serve:

   • Garnish with fresh herbs. Serve hot with ketchup, chili sauce, or garlic aioli.

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