Miso shiitake mushroom tart

Miso shiitake mushroom tart
  • Serves icon Serves 4
  • Time icon Hands-on time 35 min. Oven time 25 min

This is a seriously tasty tart that’s almost the textbook definition of umami. The filling is full of mushrooms and thrumming with heady aromatics like chilli, ginger and garlic. The hefty thwack of miso adds deep complexity and sweetness without overpowering the shiitakes.

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Nutrition: per serving

Calories
491kcals
Fat
31g (11g saturated)
Protein
15g
Carbohydrates
36g (9.5g sugars)
Fibre
5.4g
Salt
1.3g
Calories
491kcals
Fat
31g (11g saturated)
Protein
15g
Carbohydrates
36g (9.5g sugars)
Fibre
5.4g
Salt
1.3g

Ingredients

  • 3 sheets filo pastry, halved widthways
  • 4 tbsp sesame oil
  • 2 tbsp sesame seeds

For the filling

  • 1 tbsp vegetable oil, plus extra to grease
  • 2 red onions, finely sliced
  • 30g dried shiitake mushrooms
  • 240g shiitake mushrooms
  • 1 red chilli, sliced (and deseeded if you like)
  • 20g ginger, grated
  • 3 garlic cloves, crushed
  • 2 tbsp miso paste
  • 1 tbsp rice wine vinegar
  • 2 medium free-range eggs
  • 3 tbsp crème fraîche

Specialist kit

  • 20cm round shallow cake tin

Method

  1. Start by making the filling. Heat the vegetable oil in a large pan over a medium heat, then add the onions and cook for 20 minutes until very soft and turning golden. Meanwhile, put the dried shiitake mushrooms in a heatproof bowl and cover with just-boiled water. Cut a third of the fresh shiitake mushrooms in half and finely chop the rest.
  2. Add half the chilli, the ginger and garlic to the pan of onions and cook for a minute more, stirring until fragrant. Stir in the chopped mushrooms and cook for another minute. Add the soaked dried mushrooms (with their liquid) and the miso. Cook for about 3 minutes, stirring regularly until most of the liquid has bubbled away. Season and add the vinegar, then remove from the heat.
  3. Heat the oven to 180°C fan/gas 6. Brush the cake tin with a little oil and sit it on a baking tray. Unroll the filo pastry, then brush one sheet at a time with sesame oil until coated all over. Lay a sheet in the cake tin, partly overhanging, and sprinkle with some sesame seeds. Repeat with the remaining filo sheets, laying the sheets in different directions to overlap and fill the whole tin evenly.
  4. Stir the eggs and crème fraîche into the slightly cooled mushroom mixture until combined. Pour into the filo pastry case, then scatter over the halved mushrooms, the remaining chilli and some more sesame seeds. Bake for 20 25 minutes until set and golden on top and the exposed filo is a deep golden brown. Leave to cool for 10 minutes before removing from the tin and slicing.

Recipe By

Emily Gussin

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