• TO DRINK: Hamilton Russell Pinot Noir, a lighter-style red that won’t overpower the delicate flavours, but with a pleasing earthiness that makes it a great match for mushrooms.

    Wild mushroom tart with porcini vinaigrette and pea shoots


    • 400g (1 packet) puff pastry
    • 150ml olive oil
    • 50ml butter
    • 8 large porcini mushrooms, diced
    • 2 garlic cloves, chopped
    • 5ml (1 tsp) fresh thyme, leaves only
    • salt, to taste
    • 4 onions, chopped
    • 200ml balsamic vinegar
    • 200ml marsala
    • 100ml olive oil
    • 50g butter
    • 500g mixed wild mushrooms, cleaned and sliced
    • salt and freshly ground black pepper, to taste
    • pea shoots, to serve
    • chives, snipped, to serve



    Roll the pastry out to 0,5cm thickness and trim it into a square measuring 15 x 15cm.


    Line a baking tray with baking paper and place the pastry on it. Cover with another piece of baking paper, place another baking tray on top and place in the freezer for 30 minutes.


    Preheat the oven to 180ºC. Weigh down the top tray and bake for 8 minutes. Turn the tray in the oven and bake for a further 8 minutes, then remove the weights and the top tray and continue baking until the pastry is cooked through and golden brown, about a further 8 minutes. Remove from the oven and leave to cool.


    For the porcini vinaigrette, heat the oil and butter in a large frying pan and sauté the porcini with the garlic, thyme and salt until slightly brown, about 2 minutes. Reduce the heat to medium, add the onions and cook until the onions are soft and translucent, about 7 minutes.


    Strain off the oil, wipe the pan clean and replace the porcini in the pan. Add the balsamic vinegar and reduce over medium heat until syrupy. Add the marsala and again reduce until syrupy.


    Transfer the vinaigrette to a food processor, blend until smooth and pass through a fine sieve. Set aside until needed.


    For the mushrooms, heat the oil and butter in a large frying pan. When the butter starts to brown, add the mushrooms and sauté until golden brown and caramelised. Season and strain in a colander to get rid of the excess oil and butter.


    To serve, neatly trim the edges of the pastry and place on a wooden board. Spread the porcini vinaigrette on the pastry, top with the sautéed mushrooms and garnish with the pea shoots and chives.