I love mushrooms in all their forms. Someone gave me a giant supply of dried shitakes and I searched for a recipe to do them justice. This tart would make a great addition to a buffet or a pot luck, maybe as a side dish at a barbeque. It’s quick and easy and frozen puff pastry from the supermarket works fine.
Shitake Mushroom Tart
I love mushrooms in all their forms. Someone
gave me a giant supply of dried shitakes and I searched for a recipe to do them
justice. This tart would make a great addition to a buffet or a pot luck, maybe
as a side dish at a barbeque. It’s quick and easy and frozen puff pastry from
the supermarket works fine.
Ingredients:
375g puff pastry.. Thaw if frozen.
flour, for
dusting
25g butter
300g dried shitake mushrooms
25g parmesan finely
grated
small handful parsley leaves,
chopped
1 garlic clove,
finely chopped
1 egg, beaten
Instructions:
Soak the dried mushrooms in boiled water
for about half an hour to an hour. If using whole dried mushrooms, slice when
soft enough. Drain well.
Pre-heat oven to 400 F.
Heat a large frying pan until hot, then add
the butter and fry the mushrooms for 5 mins until there is no liquid left in
the pan. Season, then take off the heat and mix mushrooms with the Parmesan,
parsley and garlic.
Roll the pastry into a rectangle and place
on baking sheet. Score a ½ inch border around the edge of the pastry, then
spoon the mushrooms into the centre circle. Brush the edge with beaten egg, roll
edges up. Bake for 20 mins until puffed up and golden.
Serve immediately.
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