Creamy Mushroom Tarragon Tart
Serves 2 hungry people – A Pink Oyster and Mixed Mushroom filo pastry tart.
You will need the following:
- 70g butter
- 50 – 75g pink oyster mushrooms
- 200g mixed mushrooms, sliced
- 125ml white wine
- 200 ml cream
- 20g (1 packet) fresh tarragon, chopped
- 4 sheets filo pastry
- Onion seeds to sprinkle (optional)
- Salt & pepper
Method:
Melt 25g butter in a pan. Cook the pink mushrooms quickly in the hot butter. Take them out of the pan and set aside in a warm place until serving. Cook the remaining mushrooms until tender and brown then tip them into a mixing bowl.
Add another 20g butter to the pan and melt. Pour in the wine and simmer until it has reduced by half. Add the cream and tarragon and simmer for a few minutes. Season with salt and pepper. Add the sauce to the bowl of mushrooms and stir well.
Lay down a sheet of filo and cover with the next three, one on top of the other. Melt the last 25g butter and brush it over the pastry, ensuring each sheet is well buttered.
Spoon the creamy mushroom mixture into the centre of the filo pastry and gather the edges around the filling without enclosing it. Butter the edges of the tart and sprinkle with onion seeds, if using.
Bake in the oven at 200C/ Gas 6 for 15 – 20 minutes until golden brown and crispy. Garnish with the cooked pink mushrooms and serve with green salad.
Recipe: Baking Bird
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