Wild mushroom tart, a surprise dinner.

I ran a private fungi course in a friends wood on Sunday and we had a fantastic morning exploring the wide range of mushrooms growing there. As well as the biggest group of the deadly Death cap (amanita phalloides) I have ever seen, we also had huge array of delicious edible varieties.

  • Pied de mouton
  • Brown birch bolete
  • Bay bolete
  • Bulbous honey fungus
  • Ochre brittlegill
  • Deer shield
  • Purple brittlegill
  • Shaggy inkcap
  • The flirt
  • Amethyst deciever
  • The deciever

We returned with our laden basket only for me to find out that everyone on the course was heading to L’enclume for dinner and couldn’t take any of the mushrooms home with them.

All for me! What a treat!  But what to cook?

With beautiful mushrooms and not a lot of time on my hands decided on this tasty puff pastry tart, and it went down a treat.

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Easy Mushroom tart

Ingredientsimg_9877
85 g Breadcrumbs
100g Cheddar finely grated
zest of 1 lemon
1 tsp fresh Thyme leaves
2 cloves Garlic minced
200g Mixed mushrooms sliced
150g Puff pastry  (bought or homemade)
a little milk for glazing
Salt and pepper
Olive oil

Method

Put a large saucepan over a high heat and add a large glug of olive oil. Fry the mushrooms at a high heat, if you only have a small pan then do it in batches so you can evaporate the any moisture quickly and get a little caramelisation on the mushrooms. Remove from the pan and set aside to cool. Whilst the mushrooms are cooling, roll out the pastry  to an oblong shape about 3mm thick.  Put the pastry onto a greased baking sheet, take a small knife and score a line around the pastry sheet 2cm from the edge.

Add the breadcrumbs, garlic and thyme to the cooled mushrooms and mix well.  Season the mixture with salt and black pepper then pile it onto the centre of the pastry base, keeping inside your scored line.  Sprinkle the cheese on top, glaze the pastry edges with milk and bake in the centre of the oven at 170 degrees C for 20-25 minutes until the pastry is golden and cooked through.

I served this hot with a winter vegetable slaw, but it would be great cold too.