The secret to flavourful mushrooms is to caramelise the outside in a hot pan to draw out excess moisture and concentrate the umami flavour
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | French |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 308 |
| Fat | 22g |
| Saturates | 6g |
| Protein | 6g |
| Carbs | 22g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Break off the mushroom stems and mince the garlic. In a cast-iron pan, heat the olive oil over a high heat. Add the mushrooms, stem-side down, and brown for 3-4 minutes until golden. Add the butter, garlic, rosemary and thyme. Stir in the balsamic vinegar and honey, and season with salt and pepper. Remove the pan from the heat and arrange the mushrooms into an even layer.
On a lightly floured surface, roll out the puff pastry to fit the size of your pan. Carefully place the puff pastry over the mushrooms, tucking the edges into the sides of the pan. Beat the egg and brush the pastry with it. Poke four holes into the pastry to allow steam to escape.
Place the pan in the oven for 20-25 minutes, or until the puff pastry is golden brown and crisp. Remove the pan from the oven and allow it to cool for 5 minutes.
Carefully invert the tart onto a serving plate to reveal the golden mushrooms on top.
Scatter over the fresh herbs before serving.
