Starter Recipes > Oyster Mushroom Savoury Tart

This recipe is part of the October 2008 Recipes Menu


Starter - Oyster Mushroom Savoury Tart
Main Course - Lamb Fillet Hot Pot
Dessert - Apple and Honey Ice Cream with Blackberry Sauce

How to make oyster mushroom savoury tart:
A simple but elegant starter. Oyster mushrooms are a great mushroom to use for this dish but you can use your favourite mushrooms instead if you prefer. This recipe should make four generous portions.



Ingredients

Oyster Mushroom Savoury Tart
200g oyster mushrooms, chopped roughly
3oz filo pastry
3oz butter
2 garlic cloves (or to taste), peeled and crushed
sour cream
chives, chopped finely
salt and pepper
melted butter for brushing pastry
(see measure conversions for more information)

Method

- Grease several patty tins.
- Line with 2 -3 layers of filo pastry, brushing each layer with melted butter.
- Arrange the layers to form a nest for the mushroom filling.
- Bake blind in oven according to instructions on pastry packet.
- Melt the butter in a frying pan.
- Add the mushrooms and garlic.
- Fry until the mushrooms are golden.
- Season with salt and pepper to taste.
- When the filo pastry is golden brown, take out of oven.
- Fill with the mushroom mixture.
- Top with sour cream and chopped chives.


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Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.