This mushroom tart recipe is really simple and punches well above its weight in deliciousness. Just buy the puff pastry unless you really really want to make it yourself! Use a good mix of mushrooms, I used oyster, chestnut and regular white mushrooms. – the oysters give it a bit more bite. By brushing the pastry with egg you create a bit of a coating so the mushrooms don’t make it all soggy!
Heat the oven to 150º fan or 170º otherwise. Line a rectangular baking tray with baking paper – you can make it stick by buttering or oiling the tray first.
Place the pastry onto the lined baking tray, score a border all around it, about an inch wide (couple of cm) and brush with olive oil mixed with a beaten egg (just the olive oil if vegan). Bake it for about ten mins until it has a light golden colour and is a bit puffed.
Mean time, fry the onion/shallots and garlic in olive oil and butter with some salt and black pepper, until soft and slightly caramelised. Now add the mushrooms and fry until slightly golden.
Get the pastry out of the oven and press the centre down with a spatula so you still have puffed-up edges and a flat centre rectangle. Now layer on the onions, then the mushrooms. Sprinkle with seasoning and a drizzle more olive oil and bake for 10-13 mins – check it after about 8 mins so you can gauge progress. If you’re worried about the edges burning just fold the baking paper over them a bit.
Scatter the fresh herbs over and serve with a beautiful salad.
Mushrooms provide lots or Riboflavin (vitamin B2). Not only is this important for energy production but it also helps to bring iron out of storage and into cells. Mushrooms grown in sunlight contain good amounts of vitamin D, vit D is pretty elusive in the diet so it’s important to increase intake, we get most of it from sunlight ourselves but are so indoorsy these days! Vitamin D is critical for bone health and also boost immunity.
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