Wild Mushroom Tatin

By jeenikeen

Baking the pastry on top gives you the crisp puff pastry texture that becomes the bottom when served. You can use whatever type of mushrooms you like.

Ingredients

• 4 oz (125 g) chanterelle mushrooms
• 4 oz (125 g) hedgehog mushrooms
• 4 oz (125 g) black trumpet mushrooms
• 1 pkg (12 oz/340 g) mixed mushrooms
• 2 tbsp (30 mL) extra virgin olive oil
• 4 green onions, thinly sliced
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 tbsp (15 mL) all-purpose flour
• Pinch each salt and pepper
• 1 cup (250 mL) vegetable broth
• Half of a 400 gram pkg puff pastry
• 1/4 cup (60 mL) pine nuts
• 2 cups (500 mL) baby arugula
• 2 tbsp (25 mL) balsamic vinegar
• 1/4 cup (60 mL) feta cheese, crumbled (optional)

Preparation

Step 1

Combine chanterelle, hedgehog and black trumpet mushrooms, breaking up larger ones. Remove stems from mixed mushrooms; slice all mushrooms and add to bowl.

In a large nonstick skillet, heat oil over medium-high heat and cook mushrooms, onions, celery, garlic and thyme for about 15 minutes or until softened and browned. Stir in flour, salt and pepper to coat. Add broth and bring to a simmer. Cook, stirring, for about 2 minutes or until thickened. Remove from heat.

Roll out puff pastry to fit top of 9-inch (23 cm) round cake pan; set aside. Scrape mushroom mixture pan and sprinkle with pine nuts. Place puff pastry on top and bake in 425°F (220°C) oven for about 20 minutes or until golden brown and puffed.

Turn out onto large platter. In a bowl, toss arugula with balsamic vinegar and place on top of mushrooms and sprinkle with goat cheese before serving.

Makes 6-8 servings.