Capsicana Recipes - Mushroom Tart with Chilli & Lemon Cook Sauce
Capsicana Recipes - Mushroom Tart with Chilli & Lemon Cook Sauce

Peruvian Mushroom Tart

A Taste of Peru straight to your home! Using my Mushroom Tart recipe you can create a delicious dish that is perfect for vegeterians and so tasty!

Capsicana Peruvian Chilli and Lemon Cook Sauce - Recipes
  • 2 tbsp. of Olive Oil
  • 1 large Onion, thinly sliced
  • 2 Garlic Cloves Minced
  • 500g Mushrooms of your choice, sliced / roughly torn
  • 2 tsp. fresh Thyme chopped
  • 65g grated Gruyere Cheese
  • Generous pinch of salt & black pepper
  • 1 Ready Roll Puff Pastry Sheet
  • Milk to brush the edges of the pastry
  • Fresh Parsley chopped, for garnish

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  1. Preheat oven to 200°C / Gas Mark 6.
  2. Heat 1 tbsp. of olive oil in a large frying pan over high heat. Once smoking hot, add the mushrooms to the pan and sear for 2-3 minutes.
  3. Turn the heat down to medium and add the onions. Cook until they start to turn golden brown.
  4. Add the garlic, thyme, black pepper and the Peruvian Chilli and Lemon Cook Sauce, mix well and cook until some of the liquid is reduced.
  5. Remove the pan from the heat and stir in the Gruyere Cheese, set aside.
  6. In a non-stick oven tray, roll the puff pastry out and fold the edges, with a fork prick all around the pastry to allow air to escape. Pour the mushroom mixture into the pastry and spread evenly. Brush the edges of the pastry with milk.
  7. Place in the oven and bake for 20 min. or until the pastry is golden. Let it cool and garnish with fresh parsley.

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