Mushroom tart recipes
Our top 3 of 5 Mushroom tart recipes
-
Wild Mushroom Tartlets
-
Wild Mushroom & Fontina Tart
-
Chestnut, Leek and Mushroom Tartlets
-
Recent recipes
- View all 5 variations
Ingredients
- ready made butter puff or shortcrust canape cases
- 250g wild mushrooms, finely diced
- 50g butter
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp dried thyme
- 1 tbls plain flour
- 1 cup chicken stock
- 2 tbls madeira or sherry
- ½ cup double cream
- juice of ½ lemon
- salt and pepper
- fresh parsley
- fried baby chanterelles to garnish
- truffle, optional, to garnish
Method
- Saute the onion and the garlic in the butter. Add the mushrooms and cook for about 5 minutes. Remove the mixture from the pan and add 1 tbs of plain flour to the pan juices. Cook until lightly browned. Add the stock, lemon, juice, cream and thyme and reduce to half by boiling. Return the mushroom mixture to the sauce and add the Madeira or sherry. Heat through. Fill the ready made tart cases with the mushroom mixture and garnish with chopped parsley, a sauteed chanterelle or if feeling like a little extra luxury sliced truffle.
GillianFlower has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- 225g/8oz ready made shortcrust pastry
- 350g/12oz mixed wild mushrooms, slice if large
- 150g/5oz fontina cheese, sliced
- 50g/2oz butter
- salt & ground black pepper
Method
- 1. preheat oven 190c/gas 5. roll out the pastry & use to a line a 9in/23cm loose bottomed flan tin. chill the pastry for 30mins, then bake blind for 15mins. set aside.
- 2. heat the butter in a large frying pan until foaming. add the mushrooms & season with salt & pepper. cook over a medium heat for 4-5mins, moving the mushrooms about & turning them occasionally with a wooden spoon, until golden.
- 3. arrange the mushrooms in the cooked pastry case with the fontina. return the tart to the oven for 10mins, or until the cheese is golden & bubbling. serve hot with a salad
Ingredients
- 225g/8oz Ready-Made Puff Pastry
- 55g/2oz Wild Rice
- 15g/1½oz Margarine
- 2tbsp Olive Oil
- 370g/13oz Leeks. Finely Chopped
- 110g/4oz Oyster Mushrooms
- 200g/7oz Packed. Cooked & Peeled Chestnuts. Chopped
- 2 Sprigs Fresh Rosemary. Leaves Only. Chopped
- 1-2tbsp Henderson's Relish
Method
- Preheat oven to 200c
- Roll out the pastry on a lightly floured board. Use to line 4 individual 10cm/4inch loose bottom flan rings. Do not trim the access pastry yet.
- Prick the base all over and leave to rest in the fridge for 30mins. Bake for 15-20 minutes until the pastry is cooked, then trim off the access.
- Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool
- Heat the olive oil and margarine in a frying pan together and gently fry the leeks for 5 minutes until soft.
- Add the mushrooms and fry for a further 5 minutes, and then stir in the chestnuts, rosemary, wild rice and seasoning.
- Add the Henderson's Relish and cook for a further 2 minutes
- Spoon the filling into the pastry cases and return to the over for 5-10 minutes, until warmed through
Geeky_Foodie has contributed to these popular cooking recipes:
Be the first to comment
Add comment