I don’t often buy mushrooms as they don’t tend to keep fresh for too long, but there was an offer on the extra special mushrooms at the supermarket and I just couldn’t resist. You may be able to guess it was a multi-buy offer, hence the multiple mushroom blogging going on at the moment. Both the Portobello mushroom mentioned previously and these mixed wild selection looked so fresh and delicious that I got quite excited about cooking with them, and this is a great recipe to compliment such amazing varieties. I think if you are going to buy exotic or wild mushrooms then you need to make them the star of the dish, so you can really taste all the fantastic flavours they contribute. And don’t worry, for the non-mushroom fans out there, I have now cleared my fridge of the fungi and will have a non-shroom filled blog tomorrow!
– For the pastry
– 190g plain flour
– 100g chilled butter
– 5g mixed herbs
For the filling
– 275ml full fat milk
– 3 large eggs plus 1 egg yolk
– 225g selection of wild mushrooms
– 1 large white onion – finely sliced
– 25g butter
– Grated nutmeg
– 1tsp dried thyme
– Mascarpone cheese
– 4 asparagus – cut into half, length ways
– Cheddar cheese
Cut the butter into cubes and place in a bowl with the flour and the herbs
Rub the flour and butter together with your fingers until it is all combined
Add a table spoon of water at a time and start to bring the mixture together with your hands until all the mixture is combined in a solid, but dry ball. If it becomes at all stick then add a little more flour
Wrap in cling film and chill for 20 minutes
Grease a 26cm lose base tart tin
Roll the pastry out until about 3mm thin and line the tin.
Place in the fridge for at least another hour
Pre-heat the oven to 180’C
Line the pastry with greaseproof paper and fill with baking beans
Bake blind for 15 minutes and then remove the paper and bake for another 5 minutes
In the meantime, fry the onion in the butter until soft
Add the mushrooms and sauté for around 5 minutes until cooked.
Beat the eggs with the milk, nutmeg, thyme and a good dashing of salt and pepper
Once you have removed the pastry from the oven, pour the mushroom mix onto it and them spoon small dollops of mascarpone across the top.
Place the asparagus on top and then pour over the egg mixture
Top with grated cheese and bake in the oven for 35-40 minutes until garden
Remove from the oven and allow to rest for 5 minutes before slicing and serving with some fresh salad and new potatoes (or whatever else you fancy.)