Easy mushroom tart: a quick lunch or dinner idea for using your foraged wild mushrooms. Please note: this recipe is vegetarian but not vegan. For this tart I used Agaricus Arvensis or horse mushroom, and boletes.
150 gr fresh wild mushrooms
2 tablespoons olive oil
2 cloves garlic, chopped
2 sprigs of thyme
For the sauce:
2 tablespoons plain flour
1 tablespoon olive oil
150 ml single cream
For the base:
1 sheet of puff pastry, pre-rolled
Pre-heat the oven at 200 degrees Celsius.
Clean the mushrooms and cut into chunks. Heat 2 tablespoons of oil in a pan, add the mushrooms, garlic, thyme and salt. Cook for 5-10 minutes on a medium heat. Set aside.
In the same pan, add 1 tablespoon of oil and 2 tablespoons of flour. Mix briskly for about a minute, then add the double cream. Reduce for another 1-2 minutes to thicken then turn off the heat. Add the cooked mushrooms and mix well.
Line a round cake tin or tray with baking parchment and lay the puff pastry, cutting off any excess.
Fill the base with the mushroom mixture and level with a spoon.
Bake in the oven at 200 degrees for 10 minutes first, then at 180 degrees for 5-10 minutes until cooked thoroughly.
Picture credits: Paola Bassanese