Casserole of wild mushroom tarte with wild asparagus and black potato salad

Method

1. Place the butter and shallots in a heavy-based frying pan. Gently heat and sweat for a couple of minutes.

2. Add the garlic and mushrooms and cook for a further 2 minutes then mix in the tomato puree and Masala wine.

3. Bring to the boil and allow to reduce, then add the cream, bring back to the boil and stir thoroughly.

4. Simmer gently until the sauce coats the mushrooms, then add the parsley and season to taste with salt and freshly ground pepper.

5. Preheat the oven to 180ºC/gas 4. Prepare the pastry cases by rolling out the four puff pastry portions into 4 equal-sized squares.

6. Brush the pastry circles with egg yolk, place on a baking sheet and bake in a preheated oven for 12-15 minutes.

7. Make the mint dressing by processing the fresh mint leaves, balsamic vinegar, olive oil, salt and freshly ground pepper in a food processor.

8. To serve, divide the mushroom casserole into the warm pastry cases. Place the lettuce leaves and asparagus tips on 4 serving plates with the sliced potatoes and drizzle over the mint dressing. Serve the tartes with the salad.

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Ingredients

60g unsalted Butter
80g morel mushrooms, halved
80g ceps, halved
80g St. George's mushrooms, halved
2 Shallots, finely diced
1 garlic clove, crushed
1 tbsp chopped parsley
2 tsp tomato purée
a splash of Marsala
a splash of double cream
salt and fresh ground black pepper

For the tarte base:

450g Puff pastry, divided into 4 equal pieces
Flour, for rolling
egg yolk, beaten, for glazing

For the mint dressing:

24 mint leaves
4 tbsp Balsamic vinegar
6 tbsp Olive oil
salt and fresh ground black pepper

For the salad:

iceberg lettuce leaves
black potatoes, boiled and sliced
wild asparagus, steamed
flat-leaf parsley, to garnish

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