This one goes out to all the mushroom lovers 😉 People who love mushrooms are the best people don’t you think? I love mushrooms and this mushroom tart is one of the best things I know, it actually makes me happy. Hey, it’s the simple things right? This mushroom tart is a really quick and easy weeknight dinner or lunch, serve it with some steamed greens and you’re done. I have used wild chanterelle and chestnut mushrooms for this mushroom tart but you could use just one type if you like.
Mushrooms are a great source if vitamin D, especially this time of year when we have little if any sun! If you are lucky enough to have some sun let your lovely shrooms sit outside in the sunshine for at least 30 minutes and this will increase the vitamin D content of the mushroom, amazing right? Mushrooms are also a great source of potassium, selenium, and copper. High in fibre, low in calories, bursting with antioxidants, what’s not to love?! Mushrooms really deserve their place as part of a healthy balanced diet.
Serves: 4 for dinner, 6 for lunch Time: 40 minutes
1 sheet of all butter puff pastry
100g wild chanterelle mushrooms wiped clean
250g chestnut mushrooms wiped clean and roughly sliced
3 shallots (120g), sliced
1 egg, beaten
1 large clove of garlic, minced
2 tsp olive oil
1 tbs chopped parsley
3 sprigs lemon thyme, or regular thyme
50g parmesan, or vegetarian alternative
- Preheat the oven to 180 degrees C
- Roll out the pastry onto a parchment lined baking sheet, with a sharp knife score the pastry about 1 & 1/2cm along the inside edge of the pastry. Then using a fork prick the pastry a few times. Leave in the fridge to chill.
- Heat the olive oil in a pan over a medium heat, add the shallots and saute until they are really soft, this should take about 15 – 20 minutes. Remove from the heat and leave to cool.
- In a large saucepan, melt the butter then add the mushrooms and cook for about 10 minutes, stirring occasionally. Add the garlic, herbs a pinch of sea salt and a little freshly ground black pepper and cook for another 5 minutes. When the mushrooms are cooked and there is no liquid left in the pan add the parmesan and stir well.
- Now spread the cooked shallots over the pastry, then spread the mushrooms over the shallots. Brush the edges of the pastry with the egg and place in the oven. Cook for 20 minutes.
- Serve with more chopped parsley and a little grated parmesan if you like.