Looking for something quick and delicious to cook this evening? If you’re like us and cook the same old thing time after time it can get pretty boring.
Well, we may have the recipe for you. This one comes from The Mushroom Bureau and is a flavoursome mushroom tart and it certainly packs a punch with taste.
The dish serves four people, perfect if you plan on having friends over or just want to cook for the family.
Even better it is a meat-free option, great if you’re looking to cut down on your meat intake.
Let’s take a look at how to make this quick food dish.
Method:
Firstly, you have a couple of options with the pastry, but let’s start with the mix.
In a frying pan sweat the diced onion and garlic in olive oil for 2-3 minutes to just soften, then add in the quartered mushrooms and carry on frying.
While the mushrooms are cooking strip the leaves off the thyme and add to the pan.
Meanwhile, give the spinach a wash and blanch in boiling water for 10-20 seconds then refresh in ice-cold water and squeeze out as much water as possible.
Add the blanched spinach to the pan and give a good mix, season with salt and pepper.
All you have to do is roll out the puff pastry, score a border around the pastry and lay it on a baking tray.
Spread a good amount of cream cheese over the pastry, distribute the mushroom filling, grate over some cheese and bake in the oven 180c for 15- 20 minutes or until golden brown.
Another option that you can do with the pastry is to create pastry pockets in a circle shape.
All you have to do is cut a circle and fill half of it with cream cheese, mushroom mix and cheese, fold over and seal with a fork then brush with egg wash and bake in the oven.
A final option is to create pastry pockets in a rectangular shape. Here you can cut two rectangles of pastry the same size, fill one side with cream cheese, cheese and mushroom mix then lay the second piece of pastry on top and seal with a fork then brush with egg wash and bake in the oven.
