Gill Meller's Wild Mushroom Tart - Stonegate Estate
This delicious tart makes for the perfect autumn lunch or supper, celebrating seasonal wild mushrooms and our fresh organic eggs.
Ingredients
- Butter 1 knob
- Extra virgin olive oil 2 tbsp
- Dried ceps 20g, soaked for 20-25 minutes in warm water to rehydrate, then drained, soaking water reserved
- Mushrooms 250g, a mixture of wild and cultivated is fine
- Flat-leaf parsley 1 tbsp, chopped
- Thyme leaves 2 tsp
- Onion 1 large, thinly sliced
- Garlic 2 cloves, peeled and thinly sliced
- Double cream 185ml
- Stonegate Estate Organic eggs 2, plus 1 egg yolk
- Parmesan or hard, aged sheep’s cheese a scattering
- Salt and freshly ground black pepper
More Like This
Gill Meller's Steak Tartare | Stonegate Estate Eggs
stonegateestate.co.uk
Mushroom tart | Castello®️
castellocheese.com
Wild Mushroom Tart Recipe With Leek and Stichelton | olivemagazine
olivemagazine.com
Recipe: <!-- -->Wild Mushroom Tart<!-- --> | Whole Foods Market
wholefoodsmarket.com
Portobello Mushroom Baked Eggs | Organic Stonegate Estate Eggs
stonegateestate.co.uk
Wild Mushroom Tart Recipe | One tomato, two tomato
onetomato-twotomato.com
Vegetable Custard Tart | Emerils.com
emerils.com
Mushroom and Gruyere Tart - Food Options UK Ltd
foodoptions.co.uk