Last weekend I went home to Cork for the weekend and went on a little shopping trip around the English Market with my sister. I love these little trips as I always stock up on enough goodies to keep me going for lunches and dinners for the following week. I stocked up on the amazing Toonsbridge buffalo mozzarella and Toonsbridge buffalo cream cheese with lemon and herbs. I also stocked up on fresh pizza dough, pesto and artichoke hearts and all week I have been enjoying them!
It was on this little food trip that I bought a bag of the most delicious Irish chanterelle, shiitake and brown button mushrooms and decided to make a mushroom tart for Sunday lunch. This was really good an everyone seemed to love it. I used this pastry recipe which has a lovely bite and crumb to it, and is really healthy. It actually is a very easy tart to make and you could make individual tarts if you wanted, or use a smaller tart tin if you wanted a deeper tart. This is a really easy dinner idea, and a lovely mushroom recipe for your repertoire- it’s always good to have a few vegetarian recipes up your sleeve. We ate ours with roasted vegetables but it would be equally nice with a salad.
I followed this recipe as I wanted a nice texture and crumb which this recipe gives from the wholewheat and oats. Alternatively you could use any other shortcrust pastry recipe, or just buy pre-made shortcrust pastry.
1 kg mushrooms ( I used a mix of shiitake, chantarelles and brown button mushrooms)
1 tbsp butter
1 tsp salt
1/2 tsp cracked black pepper
1 tbsp flour
1 tbsp butter
1/2 cup whole milk
1/2 tsp freshly grated nutmeg
Leaves from 2 sprigs of thyme (Keep some extra thyme sprigs for serving)
15g (or 2 tbsp) grated Parmesan Cheese (keep some extra sprinkled Parmesan for serving)
Salt & pepper
- If you are following this pastry recipe which I used, then when rolled out and pressed into a lined quiche/tart tin pop into the oven and let blind bake for 13 minutes. If you are using another pastry recipe or bought pastry, still put it into the oven for 13 minutes to blind bake and continue on with the following steps.
- In a large heavy bottomed frying pan fry the mushrooms in the butter, cover to let sweat a little. Cook the button mushrooms for a minute or two first before adding the others as the chantarelles and shiitake mushrooms cook very quickly and you don’t want them to reduce down too much. Cook until tender. Season with salt and pepper to taste and set aside.
- For the sauce heat the butter and flour in a saucepan on a medium heat to make a roux, when melted down and combined gradually add in the milk and whisk constantly to ensure it’s smooth. Season with the nutmeg, salt and pepper to taste and sprinkle in the thyme leaves and Parmesan just before taking it off the heat. Pour the sauce into the cooked mushrooms and stir to coat the mushrooms evenly in sauce. Then tip the mushroom mix into your pie dish and cook for 20 minutes at 180C (turn down the heat if it browns too soon).
- After 20 minutes sprinkle the top of the pie the extra grated Parmesan and pop it under the grill. Scatter the pie with a few thyme sprigs before serving.