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Mushroom & olive tatins
- 2 x 250g packs Portabellini mushroom , stalks removed
- 2 tbsp olive oil
- 1 tbsp thyme
- 1 sheet puff pastry , from a 425g pack
- 2 tbsp pine nuts
- 6 kalamata or green olives , chopped
- 2 heaped tbsp vegetarian tapenade
- 2 tsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- few toasted pine nut and chopped olives
- handful rocket leaves
Directions:View on BBC Good Food
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