An easy to make, rich and creamy, herby, garlicky mushroom tart. Fabulous as a starter, lunch or simple supper. But beware, it tastes so incredibly good, you’ll find it very hard to stop at just one slice.
Course: Lunch, Supper
Keyword: cream cheese, mushrooms, parsley, sage, tart
350-400gmushrooms – wiped clean and sliced(I used half wild field mushrooms and half chestnut mushrooms)
6sage leaves – finely chopped
1tsptamari or soy sauce of your choice
250ggood quality cream cheese
1plump clove garlic – finely chopped or grated
6sprigs parsley – finely chopped
good grinding black pepper
1spring onion (scallion) – finely sliced
Sauté the mushroom in the olive oil and butter over a medium high heat for about six minutes or until they are nicely browned and most of the moisture has evaporated. You may need to do this in batches, depending on the mushrooms you use and the size of your pan.
Turn the mushrooms after about three minutes and add the sage and tamari a minute or so before finishing.
Whilst the mushrooms are cooking, mix the garlic, parsley and pepper into the cream cheese.
Place the pastry onto a lined baking tray. I had to cut a strip off mine to allow it to fit my 30cm x 23cm tray.
Spread the cream cheese over the top, leaving a 1 cm border around the edge.
Place the mushrooms over the cheese, then scatter with the spring onion slices.
Bake on the top shelf of a preheated oven at 200℃ (400℉, Gas 6) for 20-25 minutes or until the pastry is puffed up and golden.
Serves six as a starter and four as a main.Delicious straight from the oven, but just as good at room temperature. However, best served on the day of baking.How many mushrooms you need will very much depend on the type you use. My foraged mushrooms cooked down to less than half their original size, whilst the chestnut mushrooms only shrank a little.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.