Wild mushroom tart with porcini vinaigrette and pea shoots – Food & Home Magazine
Delightful wild mushroom tart with porcini vinaigrette and pea shoots. Perfect for a special occasion or elegant lunch.
Ingredients
- 400g (1 packet) puff pastry
- PORCINI VINAIGRETTE
- 150ml olive oil
- 50ml butter
- 8 large porcini mushrooms, diced
- 2 garlic cloves, chopped
- 5ml (1 tsp) fresh thyme, leaves only
- salt, to taste
- 4 onions, chopped
- 200ml balsamic vinegar
- 200ml marsala
- SAUTÉED MUSHROOMS
- 100ml olive oil
- 50g butter
- 500g mixed wild mushrooms, cleaned and sliced
- salt and freshly ground black pepper, to taste
- pea shoots, to serve
- chives, snipped, to serve
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