This is my version of Mushroom Lattice Tart
Ingredients1 pack ready rolled shortcrust pastry
1oz (25g) butter
1lb (500g) chestnut mushrooms
2 cloves garlic
large bunch fresh thyme
a dash of brandy (or vegetable stock)
salt and pepper
egg to glaze
For the sauce
1oz (25g) butter
1oz (25g) flour
6fl oz (150ml) milk
Method
Use half the pastry to line a pie dish and blind-bake for 5 or 6 minutes.
Slice the mushrooms and sauté in the butter with the crushed garlic, thyme and seasoning. After about 5 minutes, add the brandy or stock and continue to cook for a few minutes. Strain and reserve the liquid.
Sauce
Melt the butter, stir in the flour and cook for 2 minutes. Gradually add the milk and bring slowly to boiling point, stirring all the time. Add the reserved juices from the mushrooms then add the mushrooms.
Pour the mushroom mixture into the pastry case. Use the other half of the pastry to make a lattice topping. Brush with beaten egg and cook in a hot oven (Aga roasting oven or Gas 7/ 425F/220C) for 30 minutes.
It looks delicious, I should perhaps give that book another chance. I never really liked it, it's too fancy for me, I liked the first book much better. But I haven't looked in it for years, so I better take another look.
ReplyDeleteMargaretha
You will be driving me mad with desire (to eat, that is, not to cook). It looks yummy.
ReplyDeleteMargaretha
ReplyDeleteI would find it difficult (and too expensive) to follow many of the recipes exactly but I use them as inspiration and adapt them to my ingredients and how much time I am prepared to spend on a dish.
Maureen
erp
ReplyDeleteIt really was yummy. You could reduce the effort even further by using a can of condensed mushroom soup in place of the sauce!
I don't remember seeing ready rolled shortcrust pastry in stores. We have frozen pie crusts which are quite good that I've used for quiches, but this doesn't look frozen in the picture.
ReplyDeleteWhat I need is for you to spend the winter months here in sunny Florida and invite me for lunch on a regular basis. No Aga I'm afraid, but we could get around that I think.
If I could get to sunny Florida, I would be very happy to cook for you, e. I'm not sure what the airline policy on transporting ancient mothers-in-law might be!
ReplyDeleteMy husband and I have a Hobbit's love for mushrooms, so I thank you, thank you, thank you from the bottom of my heart for posting the recipe. I've never heard of mushroom pie, but it will be tomorrow night's dinner on this side of the pond. The extra bonus is being able to use ready-rolled pie crust, as I hate making pie crust from scratch.
ReplyDeleteI hope you enjoy the pie, Jodie. I just popped over to your place and I see we share a number of interests such as grandchildren and food. I'll be back soon.
ReplyDeleteActually your mother-in-law might like do go to the Council on Aging program. They provide arts and crafts, lunch, entertainment, movies, dancing, cards, bingo ... and as if that isn't enough, she can go to the early bird specials (light dinners served between 4 and 6 PM) at local eateries. This is a veritable paradise for ladies of a "certain" age.
ReplyDeleteWe can keep her busy while you crank (pun intended) out delectables.
This gets more tempting by the minute, e. I wish!
ReplyDeleteI forgot to mention, door to door mini-bus service for $1.00 per trip. No kidding.
ReplyDeleteThat looks tart looks yummy...Monix can I ask has your Cranks cookbook got a carrot soup recipe? I have distant memories of Cranks carrot soup..perhaps it was carrot and coriander...(I used to have a memory..once)
ReplyDeleteerp
ReplyDeleteNever mind the mother-in-law, I think i would like to retire to florida myself! Oh, now I remember the downside - the heat. Not for me, I'm afraid.
Karin
ReplyDeleteIt really is yum. To change topic slightly, I am using the pink yarn you sent me to make a little jacket for baby Charlotte. I'll post a picture when it is finished.
Val
ReplyDeleteHere it is - Carrot soup with lime, coriander, coconut and spinach:
2lb/1kg carrots, peeled and cut into 1 inch slices
1 large onion, cut into quarters
1 tbsp bouillon powder
1 clove garlic, left whole
2oz/50g ground almonds
1oz/25g creamed coconut
juuice of a lime
8oz/250g fresh spinach
Greek yoghurt or crème fraiche
Salt & pepper
chunk fresh coconut, finely shaved (optional)
The recipe uses a pressure cooker, taking 10 minutes but I don't have one. So I would boil carrots, onion, bouillon powder, garlic and a little salt in a little water until carrots are tender. Remove the garlic and por mixture into a blender with the ground almonds. Blend until smooth.
Return to heat and add creamed coconut, stirring until dissolved, then add lime juice and spinach. Add more water if necessary.
Serve with yoghurt or crème fraiche, pepper, coriander leaves and shavings of coconut.
My version is less fussy but very tasty. Let me know if you make it. I hope it lives up to the memory.
I love mushrooms, but Mr H thinks they're the devil's own food. I rarely cook with them at home and have to rely on restaurants for my fix. This recipe, though, I think could be adapted to make a couple of small ones, and I'd freeze one for later!
ReplyDeleteGosh that was kind! THANK YOU
ReplyDeleteI'll let you know :)
Oh, Maureen, Cranks!! I posted a recipe from the 'old' cookbooks.
ReplyDeletehttp://lettersfromahillfarm.blogspot.com/2008/12/
cheesejacks.html
Do you ever go to the restaurant? Does it still exist? I'm going to go click your link to the cookbook.
Nan
ReplyDeleteI haven't been to the restaurant - much too expensive for anyone without celebrity status these days. However, I've just taken down your recipe and am off to try it!
thanks! will let you know how the pie turned out.
ReplyDelete