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Mushroom Tatin


  • 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


  • 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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