Alive and Cooking

Mushroom Tartin

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250g flat field mushrooms
1 tsp crushed garlic
Juice of one lemon
1 sheet puff pastry (borgs vegan)
Splash of olive oil
Knob of butter
1/2 cup grated pecorino
1/2 cup flat leaf parsley


1. Remove stalks from mushrooms (place stalks in freezer bag for stock later) and fry in oil and butter until soft. Add garlic, parsley and lemon juice then remove from heat.

2. Pierce and blind bake puff pastry for 3 minutes.

3. Line the pastry case with softened mushrooms and sprinkle with cheese. Bake at 220 degrees for 10-15 minutes.

Mushroom Tartin