Mushroom Tart
Mushroom Tart from Lorna McNee! Crisp parmesan and thyme filo, rich mushroom duxelles, buttery morels and a Madeira truffle sauce. Finish with black garlic and lemon gel, fresh truffle and tarragon cress!
Ingredients
Tart
- 3 sheets of filo pastry
- 100g parmesan cheese
- 10g picked thyme leaves
- 100g melted butter
Black Garlic Gel
- 100g Black garlic cloves
- 200g water
- 10g soy sauce
- 3g agar
- Salt
Lemon Gel
- 100g fresh lemon juice passed
- 100g water
- 30g sugar
- 3g agar
Duxelles
- 300g firm Paris brown mushrooms (on the larger side)
- 300g firm buttom mushroom (on the larger side)
- 200g maitake mushroom
- 1 shallot
- 1 clove garlic
- 1 lemon
- 20g butter
- 10g cornflour
- 30g cream
- 10g tarragon chopped
Morels
- 50g butter
- 20 morels
- 10g parsley
- 200g mushroom stock
- 1 glove garlic
Madeira Sauce
- 3 shallots
- 250g white wine
- 250g maderia
- 1 tin truffle juice
- 250g button mushroom
- 800g cream
- 100g frozen truffle
- 600g mushroom stock
- 150g good quality butter
Method
Tart
Chop the thyme leaves. Place a filo sheet on a sheet of greaseproof paper and brush both sides with melted butter. Sprinkle thyme leaves and grate parmesan onto the top of the sheet. Place another sheet of buttered filo on top of that sheet then do the same with the thyme leave and parmesan. Place the last sheet of buttered filo on top and then top with a sheet of greaseproof paper. Press well between the greaseproof and set in the fridge. Cut out discs and mould into tart cases and then bake at 175oC for 8-12 minutes until golden brown.
Black Garlic Gel
Add everything to a pan and boil.
Set in a container and then blend until smooth.
Place in sqeezy bottle.
Lemon Gel
Mix sugar and agar together
Whisk sugar and agar into the lemon and water mix and boil.
Set in a container and then blend until smooth.
Place in a squeezy bottle.
Duxelles
Dice the Paris brown and button mushroom. Chop the maitake roughly. Brunoise the shallot and mince the garlic.
Add oil to the pan and begin to roast the maitake until nicely browned, add in butter here to help with the colour.
Add in the brunoised shallot and garlic with some salt and turn down the temperature slightly.
Once the shallot has sweated, add in the mushrooms and begin to roast again, these don’t need any colour. Once it starts to colour on the bottom, deglaze with lemon juice. Once the lemon juice has evaporated, dust in the cornflour and add the cream. Cook out until creamy and thickened. Season.
Add in chopped tarragon right before serving.
Morels
Chop the parsley and grate the garlic, mix together with a little salt and oil. Leave to one side.
In a pan, add some oil and make the pan hot, start to roast off the morels and then add in a bit of butter. Once this turned noisette, add in your persillade and cook out garlic, deglaze with mushroom stock and reduce down until sticky.
Maderia Sauce
Slice shallots and sweat with no colour and some salt. Add sliced button mushrooms and continue to sweat until all liquid has evaporate.
Add in white wine and reduce to a syrup.
Add Maderia and reduce by ¾.
Add mushroom stock and reduce by half.
Add cream, truffle juice and chopped frozen truffles and cook out for 10 minutes.
Blend in thermo until smooth with diced butter, then season with salt, lemon and raw Maderia if needed.
Ingredients
Tart
- 3 sheets of filo pastry
- 100g parmesan cheese
- 10g picked thyme leaves
- 100g melted butter
Black Garlic Gel
- 100g Black garlic cloves
- 200g water
- 10g soy sauce
- 3g agar
- Salt
Lemon Gel
- 100g fresh lemon juice passed
- 100g water
- 30g sugar
- 3g agar
Duxelles
- 300g firm Paris brown mushrooms (on the larger side)
- 300g firm buttom mushroom (on the larger side)
- 200g maitake mushroom
- 1 shallot
- 1 clove garlic
- 1 lemon
- 20g butter
- 10g cornflour
- 30g cream
- 10g tarragon chopped
Morels
- 50g butter
- 20 morels
- 10g parsley
- 200g mushroom stock
- 1 glove garlic
Madeira Sauce
- 3 shallots
- 250g white wine
- 250g maderia
- 1 tin truffle juice
- 250g button mushroom
- 800g cream
- 100g frozen truffle
- 600g mushroom stock
- 150g good quality butter
Method
Tart
Chop the thyme leaves. Place a filo sheet on a sheet of greaseproof paper and brush both sides with melted butter. Sprinkle thyme leaves and grate parmesan onto the top of the sheet. Place another sheet of buttered filo on top of that sheet then do the same with the thyme leave and parmesan. Place the last sheet of buttered filo on top and then top with a sheet of greaseproof paper. Press well between the greaseproof and set in the fridge. Cut out discs and mould into tart cases and then bake at 175oC for 8-12 minutes until golden brown.
Black Garlic Gel
Add everything to a pan and boil.
Set in a container and then blend until smooth.
Place in sqeezy bottle.
Lemon Gel
Mix sugar and agar together
Whisk sugar and agar into the lemon and water mix and boil.
Set in a container and then blend until smooth.
Place in a squeezy bottle.
Duxelles
Dice the Paris brown and button mushroom. Chop the maitake roughly. Brunoise the shallot and mince the garlic.
Add oil to the pan and begin to roast the maitake until nicely browned, add in butter here to help with the colour.
Add in the brunoised shallot and garlic with some salt and turn down the temperature slightly.
Once the shallot has sweated, add in the mushrooms and begin to roast again, these don’t need any colour. Once it starts to colour on the bottom, deglaze with lemon juice. Once the lemon juice has evaporated, dust in the cornflour and add the cream. Cook out until creamy and thickened. Season.
Add in chopped tarragon right before serving.
Morels
Chop the parsley and grate the garlic, mix together with a little salt and oil. Leave to one side.
In a pan, add some oil and make the pan hot, start to roast off the morels and then add in a bit of butter. Once this turned noisette, add in your persillade and cook out garlic, deglaze with mushroom stock and reduce down until sticky.
Maderia Sauce
Slice shallots and sweat with no colour and some salt. Add sliced button mushrooms and continue to sweat until all liquid has evaporate.
Add in white wine and reduce to a syrup.
Add Maderia and reduce by ¾.
Add mushroom stock and reduce by half.
Add cream, truffle juice and chopped frozen truffles and cook out for 10 minutes.
Blend in thermo until smooth with diced butter, then season with salt, lemon and raw Maderia if needed.
