Mushroom tart
Line small square Pyrex with pastry. (Cream cheese pastry works well here)
50g Butter
2ml Tarragon (dried)
400g Brown mushrooms, chopped, fry all mushrooms, in batches, in butter, with tarragon
120g Shiitake Mushrooms, quartered
240g Oyster mushrooms, torn
50ml Fresh lime juice, pour onto cooked mushrooms, fry until dry
4 Free Range Eggs, beat well
3ml Lemon salt, add to eggs
250ml Sour Cream, add to eggs
50ml Wholegrain mustard, add to egg mixture
Add fried mushrooms to egg mixture, pour into pastry case, top with pastry and bake for 1 hour at 180C.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment