Mushroom Dream

Goodness of earthy mushrooms & onions with a hint of white wine to balance the flavours. Easily a dream at your dinner table!

Quick Stats

chef hat
Easy
tray
4 Servings
clock
30 minutes bake time

Mushroom Dream

Goodness of earthy mushrooms & onions with a hint of white wine to balance the flavours. Easily a dream at your dinner table!

Ingredients
  • 1 x 375g Jus-Rol Puff pastry sheet
  • 2 tbsp olive oil
  • 200g mixed mushrooms, wiped and sliced
  • 50ml white wine
  • 1 medium red onion, sliced
  • 1 large clove garlic, crushed
  • 200g cream cheese
  • 1 large free range egg
  • 1 tsp wholegrain mustard
  • 100g cherry tomatoes, halved
  • Salt and freshly ground black pepper
Techniques Used
  • How to Roll Puff Pastry
Method
  1. Preheat oven to 200°C / 180°C for fan assisted/ Gas.
  2. Unroll the pastry sheet and line a shallow flan tin, approximately 20cm in diameter.
  3. Heat half the olive oil in a large sauté pan, add the mushrooms and a generous sprinkling of salt and cook over a high heat for 3-4 minutes, until they are a rich golden colour. Add the wine and boil to reduce for 1 minute. Transfer the mushrooms to a bowl and set aside.
  4. Add the remaining oil to the pan with the onions and cook over a medium/high heat for 4-5 minutes, until starting to colour. Add the garlic and continue to cook for 1 minute, being careful that it doesn’t brown as it will taste bitter.
  5. Combine the cream cheese, eggs and mustard in a bowl and pour into the tart case. Scatter the mushrooms, onions and cherry tomatoes on top.
  6. Bake in the oven for 15 minutes, or until the pastry has puffed up and golden. Serve warm.
Tips
  • Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
  • Delicious eaten hot, or cold!
  • Shitake mushrooms would work really well in this recipe; they have a great flavour and are really good for you too!