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Mushroom Tatin



  • 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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Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Mushroom Tatin.


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