Mushroom tart
Instructions
Peel the mushrooms, wash them, drain them, dry them with a towel and Chop fine.
Heat the oven to 170 degrees (5 thermostat).
Melt the butter in a pan and fry the shallots get three to five minutes, without letting them Brown; Add the mushrooms and lemon juice.
Let them FRY for three minutes on moderate heat, stirring regularly.
Stop the cooking.
Add the parsley.
Add salt, pepper and stir.
Break the egg into a bowl and tilted or bumped as with a fork.
Add the egg yolk, parmesan, cream.
Add salt, pepper and stir.
Place the mushrooms on a regular basis on the bottom of pastry, add three-quarters of the contents of the bowl, pouring the mixture onto the back of a spoon to stir the mushrooms.
Place the mold in the oven and pour over the rest of the contents of the bowl.
Simmer for 25 to 30 minutes, until the tart is puffed up and golden.
Serve immediately.
Ingredients and dosing for 4 persons
- 1 salted pastry bottom of 20 cm
- 100 g of small button mushrooms
- 2 shallots
- 3 tablespoons of grated parmesan cheese
- 1 tablespoon of lemon juice
- 1 tablespoon of chopped parsley
- 20 cl of cream
- 1 egg
- 1 egg yolk
- 15 g of butter
- Salt
- Pepper