THE MUSHROOM PIE AND RHUBARB ALAIN MILLIAT
An unexpected and yet so tasty combination.
The acidity and herbaceous notes of the rhubarb contrast with the richness of this tart. The tonic effect and freshness of the sparkling rhubarb will complete your tasting experience.
Ingredients for 4 to 6 people :
250 g shortcrust pastry
1 kg of button mushrooms (brown or white)
30g of butter
1 clove of garlic
1 small jar of double cream
Salt and pepper
20g melted butter for browning
Start by removing the damaged ends of the stems of about twenty of the best mushrooms, taking care to keep as much of the stem as possible. Then cut these mushrooms into nice slices from the top to the stem, about 3 or 4 mm long, and set them aside. For the rest of the mushrooms, remove the stems and cut them into very small 5 mm cubes.
Next, peel the garlic clove, cut it in half and remove the germ. Crush the two halves of the clove with the flat of a large knife. Heat the butter in a frying pan or saucepan, add the two halves of the garlic clove and let the butter melt completely before adding the mushrooms. Fry over medium-high heat until the mushrooms are nicely coloured and the water has evaporated.
Then add a large tablespoon of fresh cream, add salt and pepper, mix and turn off the heat. Then set everything aside. Preheat your oven to 180°C.
Roll out your pastry to a thickness of 3 mm and place it in your baking pan. Prick the bottom with a few fork strokes. Bake the pastry for about ten minutes. Then add the creamy mushroom filling to the entire base of the tart and arrange the mushroom strips on top, in fish scales. Before putting in the oven, brush the melted butter over each mushroom slice. Bake for about 20-25 minutes, until the pastry and the mushroom strips are golden brown.
Take it out of the oven and enjoy it with friends, with a nice green salad and the delicious Alain Milliat rhubarb.