God bless the recent heavy rain – it’s bought out Pine Mushrooms by the truckload, and this year is the best season in ages for these massive yellow beauties. Try not to think of them as toadstools – they are gorgeous and worth treating nicely. I bought some at $6 a kilo (about 400g, enough for 2-3 meals) and some emmental cheese on special for just under $3.
Based on a recipe by Gordon Ramsay.
- 2 sheets ready-rolled puff pastry, defrosted but still cool to the touch
- 25 g butter
- 4 tbsp olive oil
- 2 brown onions, diced
- ¼ cup dry white wine
- 3 tbsp cream
- 300 g pine mushrooms, washed, patted dry and diced into 2cm pieces OR 300g mixed mushrooms (shitake, swiss brown, portabello), roughly chopped
- 2 shallots, finely chopped
- 3 sprigs fresh thyme (leaves only)
- 80g emmental cheese OR gruyere OR parmesan, shaved with a potato peeler
Preheat oven to 180°C.
Spread the pastry sheets on a flat surface and, using a rice bowl, cut four 18-20 cm rounds. Lay the rounds on a lined baking tray and top with another baking sheet to stop the pastry from rising.
Pop the lot into the oven for 15-20 minutes until golden brown. When they are ready, keep them warm until you’re ready to serve.
Heat half the oil in a heavy based saucepan over medium heat. Add the chopped onions to the remaining oil, and sauté gently, so that they get all soft and sweet without browning too much.
Add the wine and cream and bring to a boil, then puree in a blender, return to the pan and continue cooking until you’ve got a thick, smooth sauce. Set aside, keeping it warm.
In another pan, heat the rest of the oil and the butter, add the mushrooms and sauté for about 5 minutes. Add the shallots, thyme and seasoning, and continue to cook until any liquid has evaporated.
Spread a quarter of the sauce on each of the pastry rounds and top with the mushroom mix. Divide the cheese shavings between the tarts and grill for 2 minutes until the cheese is bubbling. Serve with a green salad and some roasted tomatoes on the side.
$7.20 for 4 people