porcini tarte tatin

my evening rituals (on nights i’m alone at home) are simple: come home, put on the kettle for some tea (i’ve gotten myself a really nice chocolate and orange one from kusmi, it’s divine!), find something to eat, turn on the tv (‘perfect dinner’ is my favorite show of all times), light a candle, and, rather unelegantly, enjoy my rustic meal in front of the tv. it’s not very sophisticated – but it’s very, very nice. though i prefer to cook for someone and sit down to a properly laid out dining table – i enjoy the change. and on occasions like that, i’m blissfully happy with my ‘fast food’ (that’s usually followed by various sweets…).
something i won’t cook for myself (though it’s pretty fast to make, actually): a porcini tarte tatin. something luxurious like that… well, it’s best enjoyed in company… we made these on a cooking day with the women in our family. you wouldn’t imagine the massive load of things we produced… and it was all really good. conclusion: porcini tarte tatin, needs to be consumed in company. cheers, friends!
porcini tarte tatin

500 g porcini
1 puff pastry
2 garlic cloves, minced
1/2 onion, finely chopped
2 tbsp. butter
2 tbsp. olive oil
1/4 cup vegetable broth
handful fresh oregano, leaves picked
handful fresh parsley, leaves picked, finely chopped
1 lemon, zest and juice
a few drops truffle oil
fleur de sel
black pepper, freshly ground
preheat the oven to 220 degrees c (400 degrees f). clean the porcini mushrooms with a mushroom brush or with a dampened paper towel. slice them, lengthwise, into fine slices. heat a large frying pan with half of the butter and half of the oil. now fry the porcini in two batches; on each side for a few minutes, until golden-brown. put onto a plate, season with salt, pepper, and drizzle with vegetable broth (so that the porcini won’t dry). proceed in the same way with the second batch. after that, briefly fry the onion and garlic, and put them to the fried porcini on the plate. 
grease two small, rectangular pie pans. remember: a tarte tatin is a pie that’s turned up side down, so you start with the mushrooms first. start by neatly placing the fried porcini in the pan (you don’t need to follow a specific pattern). lay the puff pastry on top, to cover the mushrooms and pan, and trim off the excess pastry. press firm the corners. with a fork, poke some holes into the cover. bake for 40 to 45 minutes (the puff pastry gets better when really well baked, dark golden-brown and crispy – meaning it always takes longer than you’d think to bake). 
remove from the oven and turn it upside down (with a plate on top) immediately. season with a few drops of the truffle oil (it enhances the mushroom flavor nicely), a pinch of fleur de sel and some lemon juice and zest. add a bit oregano and parsley. serve warm.
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