Mushroom Tart

by lisa | 22 May 2014 06:12

I have a Pinterest problem. I love to look at food. Most of what I look at is not paleo or anywhere close. I came across a mushroom tart on Pinterest and then just couldn’t get it out of my mind. It’s made with puff pastry and all kinds of decadent stuff. But, I really wanted it.

What I came up with may not be anything like the original, but it sure was good and now my craving is finally satisfied.

 

 

Mushroom Tart

Mushroom Tart

I did use some dairy in this recipe, but you could leave it out or use a cashew nut ricotta instead. I’m totally fine with adding a bit of feta from sheep’s milk into my diet, but you need to decide for yourself what paleo means to you.

You should smell this right out of the oven

You should smell this right out of the oven

I used Kräuterseitlinge mushrooms which I think are called King Oyster mushrooms in English. They were pretty pricey, but it was worth it for a once in a while thing. I cooked up all the mushrooms in the picture below (in batches) and had left overs.

Mushrooms

Mushrooms

Ingredients

For the bread part

Instructions

  1. Slice the mushrooms length wise into flat strips.
  2. Brown the mushrooms (on both sides) in a frying pan in the melted butter. Only takes a few minutes. I had enough mushrooms that I needed to do three batches.

    Aren't they beautiful?

    Aren’t they beautiful?

  3. Set mushrooms aside while you prepare the bread dough.

For the Bread

  1. Put all ingredients together in a food process and mix well. It will be the consistency of pancake batter.
  2. Melt coconut oil in an oven proof frying pan.
  3. When the oil is hot, pour in the dough and spread it out in the pan.

    Dough part

    Dough part

  4. Cook for 2 minutes.
  5. Remove from heat and place the mushrooms and feta cheese on top. Salt and pepper to taste and add a few sprigs of fresh thyme (or herbs of your choice).
    Ready for the oven

    Ready for the oven

    SONY DSC

  6. Place pan in a 200C (400F) oven for 15 minutes or until the feta is browned.
  7. Drizzle with a little olive oil if you like before serving. I cut it into wedges with a pizza slicer.

SONY DSC

Easy to slice and serve

Easy to slice and serve

 

Mushroom Tart

Ingredients

  • 2 Tablespoons butter
  • King oyster mushrooms (or any kind you prefer)
  • Fresh thyme sprigs
  • Feta cheese, as much as you want or none at all
  • For the bread part
  • 3 Tablespoons ground flax seeds
  • 2 eggs
  • 1/3 cup coconut milk (refrigerate it and use the thick part) or Greek yogurt
  • 1/8 cup olive oil
  • 1/4 cup coconut flour
  • 1/2 cup arrowroot powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon apple cider vinegar
  • 1 Tablespoon coconut oil for the pan

Instructions

  1. Slice the mushrooms length wise into flat strips.
  2. Brown the mushrooms (on both sides) in a frying pan in the melted butter. Only takes a few minutes. I had enough mushrooms that I needed to do three batches.
  3. Set mushrooms aside while you prepare the bread dough.
  4. For the Bread
  5. Put all ingredients together in a food process and mix well. It will be the consistency of pancake batter.
  6. Melt coconut oil in an oven proof frying pan.
  7. When the oil is hot, pour in the dough and spread it out in the pan.
  8. Cook for 2 minutes.
  9. Remove from heat and place the mushrooms and feta cheese on top. Salt and pepper to taste and add a few sprigs of fresh thyme (or herbs of your choice).
  10. Place pan in a 200C (400F) oven for 15 minutes or until the feta is browned.
  11. Drizzle with a little olive oil if you like before serving.
http://swisspaleo.ch/mushroom-tart/

Source URL: http://swisspaleo.ch/mushroom-tart/