Crunchy Mushroom Pie
Instructions
Finely chop the Portobellini mushrooms and onion.
Heat a large pan and add the Portobellini mushrooms.
Fry until browned and reduced in size.
Add the onion and stir until cooked and translucent.
Finely chop the thyme and add it to the mixture.
Add the cream and cook for 5 minutes until thickened.
Remove from heat and add the mustard and grated parmesan once the mixture has cooled.
Season with salt and pepper.
Lay out the puff pastry and place the mushroom mixture in the center.
Brush the edges of the pastry with egg and arrange the sliced mushrooms neatly on the tart.
Drizzle with olive oil and bake in a preheated oven at 190°C for 20 minutes.
Once out of the oven, let it cool and sprinkle with chopped chives and grated Parmesan.
Cut into pieces, serve and enjoy!
