Oyster mushroom, dill and walnut tart
We’ve followed the recipe and our tart was also very tasty – although our photos didn’t look as good.
Over to you Heather…
“I’ve always been quite disappointed by oyster mushrooms; if they aren’t super-fresh they can either be a bit rubbery, or just limp and pathetic. Not so the ones from EMC! These were delicate little beauties and they actually smelt like mushrooms. That might be like stating the obvious, but supermarket produce is often devoid of any natural smell, and sadly, taste too.
This tart is really simple to make and is ideal served cold for lunch if you want a change from sandwiches. It’s also rather delicious fresh from the oven and served with lightly steamed seasonal vegetables. I decided to keep my ingredient list simple so as not to overwhelm the delicate flavour of the mushrooms, and I added walnuts to give the tart a bit more substance and variety of texture.”
This is a basic tart recipe adapted from a recipe in the River Cottage Veg book, using a 25cm tart tin. Hugh’s tart recipes are always so deliciously creamy – the perfect way to compliment the mushrooms. Here’s a link to a recipe for the pastry.