Mushroom & Goat’s Cheese Tart (and a little emotional blackmail…)

I love me some fungus.

Yessir, I do.

Portabella, Enoki, Field, Swiss Brown/Cremini, Wood Ear, Oyster, Porcini, Shimeji, King Brown, and even the king of umami – Shiitake (even though the idiotic 5yo child in me giggles and says ‘shit-takes’ in my head).

Basically, what I’m saying here is that if it grows on a soggy log or field of some description and won’t kill me – GIVE ME!

I’m not quite as much a mushroom lover as my mother (who will hoover any raw mushrooms within her grasp by the handful – she is to mushrooms what Dyson is to dog hair), but I do absolutely adore using them – whether it be in pasta, noodles, salads, sandwiches, soups or stews.

There’s a lot you can do with a mushroom.

That is why I squealed like a giddy schoolgirl when I was approached about participating in the first ever Mushroom Masters – a recipe competition with four rounds, each involving a different mushroom.

What better way to celebrate my love for fungi?

My mushroom ended up being the humble button mushroom, one of the most common and versatile mushrooms in the world, and this resulted in a weekend devoted to trying to come up with a glorious combination which would really show off this fantastic product.

Do you know how many button mushrooms there are in 2.5kg?

Neither do I, but I can say with absolute certainty that it is A LOT.

The below recipe for a mushroom & goat’s cheese tart wasn’t the one submitted to the competition, but it is an extremely tasty and easy recipe to make – and excellent ‘fast food’ for when you want something pretty darn tasty with minimal effort and fuss.

Mushroom & Goat’s Cheese Tart

Ingredients
400g button mushrooms, cleaned and thickly sliced (at least 1 – 1.5cm thick)
100g goat’s feta (or marinated goat’s cheese for something a bit more flavourful)
150g ricotta cheese
1 large egg
Juice of 1 lemon
Zest of 1 lemon
1 large onion
3-4 cloves garlic
Salt & pepper, to taste

2-3 sheets puff pastry (this amount of mixture will make 2 large tarts or 1 large and about 8 small)

1. Preheat the oven to 220 degrees C, then mix together your ricotta and feta cheese with the egg and salt and pepper to taste, then set aside.

2. Roughly chop the onion, then saute in about 1 tbsp melted butter, till softened and golden.

3. Drain the fried onion, then mix into the cheese along with the lemon juice and zest. Lay out a sheet of puff pastry and spread the cheese onto the middle, leaving a 3-4cm border around the edge.

4. Scatter the sliced mushrooms on top of the cheese mixture, then fold the edges up and brush with some olive oil or melted butter.

5. To make small tarts or hand-pies (whichever you want to cal them), cut out rounds of puff pastry with a cookie cutter, place a small amount of cheese mixture in the middle and top with a slice of mushroom. Lay another round of pastry on top, pinch the sides together and cut air holes into the top.

6. Place the tart onto a baking tray lined with non-stick baking paper and bake for 40-45 minutes (15-20 minutes for the small tarts) or till the pastry has puffed up and is golden brown. Serve warm or cool, with a sprinkling of parsley or chives!

DEAR READERS, RABID FANS (and not so rabid fans)

I need to ask you for your help.

You see, the Mushroom Masters competition is something I desperately want to win, despite there being no physical prize (only bragging rights).

I never win anything. EVER.

I’ve never won the lottery, never won a race, never won a raffle, never even won on a bloody $2 scratchie.

In fact, the first and last time I won anything was back in grade 5 in primary school when I placed second in a regional creative writing competition.

I want to win the Mushroom Masters so much that my teeth physically ACHE.

(here’s where the emotional blackmail starts…)

If you love me, and the thought of bringing the joy from a win to my sad little soul makes you smile, then please go to the following link and click to vote for my slow roasted mushroom lasange.

Just two clicks will help me inch closer to giving me the chance to running a victor’s lap (at least in my head) and go all stupid and gushy.

Please? :)

Mushroom Masters Round 2: www.tastespotting.com/features/button-battle-mushroom-masters-tournament-of-taste

And the actual recipe for the slow roasted mushroom lasagne: http://themightymushroom.wordpress.com/2010/09/07/lasagne-with-slow-roasted-mushrooms-and-goats-cheese/

http://www.tastespotting.com/features/button-battle-mushroom-masters-tournament-of-tasteis

Comments

  1. looks gorgeous. you’ll get my vote!

  2. I don’t even like mushrooms but I liked your enthousiasm for them and voted for you ;-) That tart looks really good even for a mushroom-hater like me!
    I will keep my fingers crossed for you!

  3. I just love love loooooove mushrooms. I don’t understand why people don’t like them. Fungi = love, in my opinion. :D

  4. I voted for you, by the way. Your lasagne beats those two out of the water anyday. ;)

  5. You have got a really nice site, Recipes look Great

    Christellaskitchen.com

  6. I am easily blackmailed – you just got my vote. And at this point, you’re in the lead with 46%! Good luck!

  7. This looks simply delicious! I voted and would have voted for you even if you didn’t blackmail me.

    Good luck!

  8. Voted! And thanks for what I’m having for dinner tonight :D

    (PS: What happens to the lemon zest and juice in the tart recipe? I assume it gets added to the cheese mix, but am I missing something?)

  9. You already got my vote yesterday! Thanks for the double mushroom recipe love! :D

  10. Yum yum yum! Voted and I’d vote more if I could coz your lasagne looks absolutely amazing!

  11. I am constantly on the lookout for tasty nut free recipes to make for a nut free vegetarian friend of mine and both this and that excellent lasagne are going on my to do list!

    So many yummy vege recipes incorporate nuts, sadly. but this yummm, we both love mushrooms.

    You’ve got my vote!

  12. I love fungus too. I hope you get lots of votes and win!

  13. Of course you get my vote. I like your name ;)

  14. okay because you asked…okay more like begged and grovelled :lol: and because you are funny and finally because the recipe actually rocks…I voted

  15. You won my vote. Amazing Ellie as always.

  16. Oh I hope you win something soon… your recipes are so good. You gotta win something :-)

  17. oh my….looks amazing…..and voted for your mushroom lasagne on saturday and you were miles ahead so hopefully you’re still up there!

  18. I am bowled over by how gorgeous this is. and so simple! it’s one of those things i’m thinking i could pack away for a picnic =) so lovely

    i hope you win!! *clicking furiously*

  19. you’re far ahead, luv!! =)

  20. That looks like a really tasty way to enjoy some mushrooms!

  21. Go Ellie! Your entry did us so proud. I am sad that I couldn’t participate but you and Christie have done brilliantly! :D

  22. That looks so so good! I LOVE mushrooms. I recently made this portobello mushroom tower and it was so yummy!

  23. I love mushrooms!!! :) Nice Shots!

  24. Missed out on putting my vote in, but glad that you won Ellie :-)
    G. ;-)

  25. Thanks for your votes and comments guys :) I was so glad to win the competition, but couldn’t have done it without you all :)

  26. this will be the next thing for me too make!

  27. @meli –

    this will be the next thing for me too make!

    : Oh, it’s so tasty and super easy, I’m sure you’ll love it~! :)

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