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James Reeson

Mushroom Tatin


Ingredients

  • 250g flat field mushrooms
  • 1 tsp crushed garlic
  • Juice of one lemon
  • 1 sheet puff pastry (borgs vegan)
  • Splash of olive oil
  • Knob of butter
  • 1/2 cup grated pecorino
  • 1/2 cup flat leaf parsley

Method

  1. Remove stalks from mushrooms (place stalks in freezer bag for stock later) and fry in oil and butter until soft. Add garlic, parsley and lemon juice then remove from heat.
  2. Pierce and blind bake puff pastry for 3 minutes.
  3. Line the pastry case with softened mushrooms and sprinkle with cheese. Bake at 220 degrees for 10-15 minutes.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

5

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