Mushroom Cups

Makes : about 24

These mushroom-stuffed crisp pastry shells have all sorts of hidden surprises: a little truffle oil, a pinch of goat cheese, a feathery hint of lemon zest. Earthiness and fruitiness all at once, and they won’t spoil your appetite. (For a summertime version, try chopped tomato, seasoned, with a pinch of pesto hidden underneath.)

I buy croustades, which are thin pastry cups about an inch (2.5 cm) across. You could also use mini pastry shells, but I prefer the lightness and crackery crispness of croustades.

Ingredients
8 ounces (225 g) cremini mushrooms, stems discarded
A drizzling of olive oil
Salt and pepper
A handful of finely chopped fresh parsley
A few drops of truffle oil
Zest of 1 lemon
A squirt of lemon juice, to taste
1 to 2 tablespoons (15 to 30 mL) fresh goat cheese
24 baked aperitif shells

Preparation
Heat the oven to 400°F (200°C). Spread the mushrooms on a baking sheet. Toss with a drizzle of olive oil and season with salt and pepper. Roast to intensify their taste somewhat, about 10 minutes. Finely chop. Toss with the parsley, a few drops of truffle oil, some lemon zest, and a squeeze of lemon juice. Check the seasonings.
Put the very tiniest pinch of goat cheese in the bottom of each croustade, top with the mushrooms and serve.