[Michel Bras Recipe] “Thin Porcini Tart – with this autumn’s mushrooms”

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Fall is here with its bountiful and savory produce, with simple yet delicate flavors. Let’s enjoy them without fuss, but with a little twist. Using a walnut paste will bring a savory and nutty flavor to mushrooms.

 

For 4 tarts

Ingredients :

20 oz. (600 g) porcini mushrooms

2 tsp (30 g) walnut (fine quality for the flavor)

2 tsp (30 g) uncured ham

7 oz. (200 g) puff pastry

1/2 shallot

1 clove of garlic

2 tsp (30 g) butter

3/4 oz. (20 g) bread

1 egg

2 oz. (60 g) cream

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Mince the half shallot and let it cook in 1 tsp (10 g) of butter. Soak the bread in some milk. Grate the walnut, cut the ham in small pieces. Put everything, add the egg, and mix to a smooth paste. Keep in cold for 1/2hour. After that, add the cream and mix for 1 min.

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Mushrooms: pick them medium sized, firm and fresh. Wipe them using a cloth, and grate the stem. Put them for 2 min in boiling salted water, soak them and let them cool down. Slice them. Crash the garlic clove and let it infuse in 3/4 oz. (20 g) of hot butter. Preheat the oven at 350℉ (180℃).

Spread the dough to 1mm thick, cut them out into 12 cm diameter circles.

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Spread 1mm of the walnut paste, display the mushroom slices nicely.

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Add salt and pepper, the garlic flavored butter using a brush. At this stage, you could freeze them to cook them later

Cook in the oven for 20 min. Serve warm as an appetizer that delivers the best of autumn in a simple yet delicious way.

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