Make A Delicious Winter Mushroom Tart

WORDS: CHYKA KEEBAUGH

PHOTOS: LISA ATKINSON

Aren’t mushrooms the most amazing little things?

I’ve always been fascinated by mushrooms - by how they look, and their odd colours and shapes. And then, of course, there is the well know fact that fairies live beneath them, which gives them a magical quality and puts a smile on my face whenever I see a mushroom circle growing in the wild. Did you know there are over 10,000 types of mushrooms? I didn’t! I was familiar with about five and then it all get’s a little dangerous and exotic to me! Apart from the ones you can purchase at the market I certainly wouldn’t feel confident foraging through the forest and eating what I pick.

common types of mushrooms…

Buttons Firm delicate texture. Mild flavour that intensifies when cooked. Can be eaten Raw or cooked, whole or sliced and is one of the most versatile mushrooms to cook with.
Field Caps opened out flat with a dark underside with a spongy texture. Has an intense, almost ‘meaty’ flavour and is especially good roasted or barbecued.
Portabella Dense, firm, meaty texture that os rich in flavour. Is ideal for grilling and roasting or on the barbecue as a vegetarian burger option.
Swiss Brown In it’s ark brown colour this mushroom hold it’s shape well when cooked. With an early flavour its great for for pasta, pilafs, risottos, ragouts, pies or curries.
Chestnut Mushrooms With it’s long, creamy-coloured stalk. This mushroom is firm, with a strong, nutty flavour. When cooking with it, Trim a small piece of the end stalk and use whole or chopped. As the perfect breakfast mushroom, it is great to sautée with butter, garlic and thyme.
Enoki A mushroom of Japanese origin that is now grown in Australia. With long, thread-like, edible stems topped with a tiny button cap it can be eaten raw or cooked. Seperate before serving in salads, sandwiches or rice paper rolls. Add to soups, omelettes or risottos just before serving.
Shiitake Meaty texture and flavour with distinctive smell, it’s flavour intensifies the longer they’re cooked. Match with stronger flavoured meats such as duck, venison or aged beef. Also suitable for stir-fries, braises, soups and sauces

THIS QUICK AND EASY MUSHROOM TART MAKES FOR A GREAT SUNDAY EVENING MEAL;

POUR A GLASS OF WINE, PLAY SOME RELAXING TUNES AND ENJOY A SUNDAY AFTERNOON OF CREATING THIS BEAUTIFUL DISH.

Ingredients:

2 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
1 tablespoon olive oil
20g butter
4 eschalots, finely sliced
1 garlic clove, thinly sliced
200g button mushrooms, quartered
200g cup mushrooms, sliced
1 tablespoon fresh thyme leaves
50g Fetta, crumbled
Fresh thyme leaves and salad leaves, to serve

Method:

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Layer pastry sheets on prepared tray. Press to seal. Using a sharp knife, score 1.5cm border around pastry (don't cut all the way through). Prick centre with a fork. Brush with egg. Cover with baking paper and weights. Bake for 10 minutes or until light golden and puffed.
Meanwhile, heat oil and butter in a saucepan over medium-high heat. Add eschalots and garlic. Cook, stirring, for 2 minutes or until fragrant. Add mushroom and thyme. Season with salt and pepper. Cook, stirring, for 6 to 8 minutes or until mushroom is just tender and liquid has almost evaporated. Remove from heat.
Using a slotted spoon, transfer the mushroom mixture to the centre of pastry. Top with feta. Bake for 15 minutes or until golden and puffed. Stand for 2 minutes. Sprinkle with thyme. Serve with salad.

Recipe from Taste.com