A mushroom tarte tatin is a wonderful way to showcase mushrooms in their own right. They have a wonderful flavour and deserve their own outing as the star of the meal occasionally.
While many consider mushrooms a plant, or vegetable, they are in fact a fungus. Well, the fruit of a fungal organism, to be exact. If you think of the way apple trees bear fruit with seeds to produce new apple trees, the fungus that creates mushrooms bears its fruit (in this case mushrooms) to carry spores that will produce new mushrooms.
Mushroom History
Mushrooms have been used for thousands of years for both culinary and medicinal purposes. It's not surprising when you consider there are over 14,000 species of mushrooms available. Of the 14,000 species we know about, 700 have known medicinal properties. Surprisingly, only about 1% of mushrooms are, in fact, poisonous.
Mushrooms have been revered by different cultures throughout history for different reasons. The ancient Egyptians thought mushrooms were a delicacy and they were eaten by the Pharaohs. The Romans thought they were a gift from God. The Greeks ate them because they thought they provided them with inner strength during a battle. And the Chinese studied and used them for medicinal purposes.
Mushroom Nutrition
Medically and nutritionally speaking, mushrooms are very low in calories (mainly due to the fact they are 80 to 90% water). They are high in potassium which helps lower blood pressure and reduce the risk of stroke. Their high copper levels help to form red blood cells. Mushrooms are also high in selenium (a powerful antioxidant), B vitamins, and fibre. Certain varieties of mushrooms have even more health benefits and are being researched for their medical applications-particularly in relation to cancer prevention, blood sugar regulation and effects on lowering cholesterol.
Mushroom Recipes
Regardless of all the health and medical benefits, I love mushrooms not only for their taste but also their versatility. They can be added to sauces, pasta, casseroles, soups, stir fries, salads, pizzas, and so much more.
Do you like mushrooms? What is your favourite way to enjoy them?
How to Make Mushroom & Leek Tarte Tatin
- Preheat the oven.
- Melt the butter in a frying pan. Add the leek and garlic and cook until the leek is softened. Remove the leek from the pan.
- Add the mushrooms and thyme leaves to the pan and cook for a few minutes. Season with salt and pepper to taste.
- Cut pastry to the size of your pans.
- Place the cooked mushrooms in the bottom and then layer with the cooked leeks. Top with 2 rounds of pastry and then brush the top layer with beaten egg.
- Bake in the oven for 15-20 minutes or until the pastry is puffed and golden. Remove and place a plate or wire rack on top of the container and invert.
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📖 Recipe
Ingredients
- 50 g butter
- 1 leek, trimmed and chopped
- 4 field mushrooms or 12 button mushrooms, sliced
- 3 sprigs of thyme, leaves removed
- 2 cloves garlic
- 2 sheets low fat frozen puff pastry, thawed
- salt & freshly ground black pepper
- beaten egg
Instructions
- Preheat the oven to 180°C/335°F.
- Melt the butter in a frying pan. Add the leek and garlic and cook until the leek is softened. Remove the leek from the pan and place in a bowl.
- Add the mushrooms and thyme leaves to the pan and cook for a few minutes until gently cooked. Season with salt and pepper to taste.
- If making 4 mini tart tatin, I suggest using ramekins. Grease the ramekins with butter. Turn one of the ramekins upside down on the pastry and cut the pastry to size. You will need 8 pastry rounds for 4 ramekins. If making a large tarte tatin you can either use your frying pan if it has a heat proof handle or a spring form pan. If using a spring form pan, grease. Place upside down on the pastry and trim 2 rounds to size. If using your frying pan, trim the pastry to the size of your frying pan.
- In whatever container you use, place the cooked mushrooms in the bottom and then layer with the cooked leeks. Top with 2 rounds of pastry and then brush the top layer with beaten egg.
- Bake in the oven for 15-20 minutes or until the pastry is puffed and golden. Remove and place a plate or wire rack on top of the container and invert.
delicieux says
Thank you so much 😀
muppy says
I cooked this last night! It was so yummy..... My recent post Pine Mushroom Tarte Tatin with Roasted Baby Carrot and Beetroot
delicieux says
Hi Muppy, I am so happy to hear you enjoyed this as much as we did. I love the addition of pine mushrooms. 🙂