Mushrooms are delectable and delightful with a distinct subtle flavour that triggers your taste buds and lingers on. My winning dish is a mushroom tarte tatin that gives local produce a modern twist. Serve with Eikendal Sauvignon Blanc.
Recipe by Gary Opperman
Mushroom tarte tatin
- 230g white button mushrooms, sliced
- 230g oyster mushrooms, torn
- 60ml butter
- 10ml fresh flat-leaf parsley, finely chopped
- 10ml fresh lemon juice
- 130g ready-made puff pastry
- 30ml fresh basil, torn
- 10ml tomato purée
- 20ml ground almonds
- 40ml feta, crumbled
Preheat the oven to 200ºC.
Line 4 x 10cm metal or glass tartlet containers with foil and grease lightly.
Sauté half the mushrooms in 30ml butter until soft. Add the parsley and lemon juice, and cook to dry the mixture, about 1 – 2 minutes. Divide the mushrooms between the tartlet containers.
Roll the pastry out thinly – less than 0,3cm thick. Cut the pastry into 8 circles a little larger than the top of the tartlet containers.
Mix the basil and tomato purée and spread this onto half the pastry circles leaving a 2cm border all round. Sprinkle with the ground almonds and feta. Dampen the border with a little water and place the remaining pastry circles on top, gently pressing the edges to seal.
Place the stuffed pastry circles on top of the mushrooms and gently tuck the edges into the containers. Bake until the pastry has puffed up and turned golden brown, about 15 – 20 minutes. Sauté the remaining mushrooms in the rest of the butter.
Carefully turn the tartlet containers over onto warmed serving plates so the pastry is at the bottom. Remove the containers and gently pull away the foil. Serve the tarte tatin with extra mushrooms sprinkled over.