Mushroom tart with parsley sauce
A tasty recipe. The starter contains the following ingredients: poultry, buttered puff pastry (frozen), mixed mushrooms (including oyster mushrooms and shiitakes), shallot, garlic, eggs (split (protein is not used)), olive oil, flour, whipped cream, fresh parsley (30 g) and poultry flours (a 380 ml).
- 4 slices buttered puff pastry freezer
- 300 g mixed mushrooms including oyster mushrooms and shii takes
- 1 shallot
- 2 cloves garlic
- 7 Eggs split (protein is not used)
- 4 el olive oil
- 3 el flour
- 250 ml whipped cream
- 1 bag fresh parsley 30 g
- Little pot poultry feast a 380 ml
Preheat the oven to 200 ºC. Spread out doughs on the work surface and defrost. Clean mushrooms and cut them into slices. Cut and chop the shallots and garlic. Tart cake molds lightly with oil. Roll out the dough slices slightly and put them into shapes so that the dough hangs well over the edge. Pour the dough bottoms a few times with a fork and thinly cover with 1 beaten egg yolk.
Heat 3 tablespoons of oil in frying pan and shallot with 1 clove of garlic 30 sec. fruit. Add mushrooms and fry on high heat. Season with salt and pepper. Drain the mushrooms in the sieve, collect the moisture.
Eliminate the rest of egg yolks with mushroom liquor. Drain flour in 125 ml cream and stir in egg yolks. Mush the mushrooms over cake tarts and pour the cream mixture on top. Tarts in the middle of the oven in approx. 20 min.
Picking stalks of parsley and coarsely chopped. Discard quarter of parsley leaves for garnish, pour the rest into bowl with boiling water and after 15 sec. rinse in cold water and drain well (= blanch).
Parsley stalks chopped in frying pan with remaining garlic in 1 tbsp oil for 1 min. Add a fondue and reduce to one third on high heat. Stir in the rest of the whipped cream and simmer for another 3 minutes. Dry the parsley leaf, finely chop and stir in cream sauce.
Carefully remove the tarts and let them evaporate for 1 min on the grid. Place the tarts on the plate. Parsley sauce with whisk frothy and pour around tarts. Sprinkle the tarts with hidden parsley. Possibly garnish with some fried mushrooms, pickles of frisée- and rucola salad.
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