I cant believe its less than a week until Christmas ZOMG!!!!!
All of our pressies are under the tree, the dessert list has been made for the family get together, Bonnies reindeer outfit has been bought (although I dont think she’s a fan :(), the last thing to do is our Christmas lunch menu :o…..
I know I bang on about mushrooms a lot, probably even more so since Kev and I removed meat from our diet! But they’re so good for you, low in calories (win!!!), mega tasty AND versatile!
Just looking back at all my mushrooms posts – Mushroom brioche pull-apart, Porcini gnocchi, Veg stir-fry, Mushroom baklava, Japanese mushroom risotto, Antipasto cob, the list goes on really – and those are just the ones I have posted about!
The awesome peeps at The Australian Mushroom Growers have asked me again this year, to come up with a Christmassy something using these fabulous little nubbins. So being a mega mushroom fanatic, of course I said yes.
I wanted to create something for a perfect Aussie Christmas Summer lunch. Something easy, that you wont spend hours in the kitchen creating (hence missing out on the booze at the partaaaay!), but also something that really let the mushrooms shine. So this year I cam up with a super easy (and quick) Mushroom and Goats Cheese Tart.
Mushroom and Goats Cheese Tart
3 tbs olive oil
500g flat mushrooms, sliced
Salt and pepper to taste
2tbs balsamic vinegar
2 tbs chopped flat parsley
150g goats cheese
2 sheets puff pastry
Preheat oven to 190°C and line a baking tray with non-stick paper.
Add olive oil to a pan and place on med/high heat. When the oil is hot, add mushrooms and saute until golden, seasoning as you go with salt and pepper.
Add balsamic vinegar to deglaze the pan and cook until reduces and no liquid remains. Should only be a couple of minutes.
Remove from heat and add 1tbs of parsley.
Layer puff pastry on top of each other (this allows for a bigger rise) and score a border around 1 inch around the edge. Be careful not to slice all the way through.
Place mushroom mixture in between the bordered edge and then dot with chunks of goats cheese.
Brush egg wash around the border and place in the oven until risen and edges are browned.
Remove from the oven, sprinkle with the remaining parsley and serve