Main content

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.


For more information and recipes from this series, click on the following link

» Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating