Mixed Mushroom Tarts with a Herb and Mustard Butter
Photography by Photography by Aaron McLean.
INGREDIENTS
6 sheets pre-rolled puff pastry
750g assorted mushrooms, eg button, field, oyster, shitake
1 egg yolk
Herb Butter
200 grams very soft butter
3 tablespoons chopped fresh herbs, eg parsley, tarragon, chives, sage
2 tablespoons Dijon mustard
2 very finely chopped shallots
3 cloves garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 225ºC.
Cut the pastry into 6 x 18cm circles and lightly score a 2cm border with the point of a knife. Place on a baking tray and lightly prick the base with a fork. Slice any large mushrooms into pieces and take off any woody stalks. Combine the butter ingredients, mash well with a fork and season. Mix the butter through the mushrooms until they are well coated.
Divide the mushrooms between the pastry rounds, piling as many as possible on each. Don’t worry if they won’t all fit, just pile the rest on after the tarts have been in the oven for about 10 minutes. Brush the borders with egg yolk. Bake 20-25 minutes or until the pastry is golden and the mushrooms are cooked. Serve hot. Makes 6 tarts
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!