Mushroom tarts are most often cooked with an egg and cream custard. A béchamel lightly flavoured with Parmesan and cooked with egg yolks to set is another appropriate setting for any mushrooms – and equally delicious.
This recipe makes the most of ordinary cultivated mushrooms, but if you use a mixture of wild mushrooms, it becomes a spectacular feast.
Cover with foil, weight with beans and
Make the béchamel sauce: make a roux by melting the butter in a heavy pan and stirring in the flour. Cook gently, stirring, for a minute or so. Pour over the milk, whisking, then add the sherry and bay leaf Season with salt, pepper and nutmeg, and
Remove the bay leaf and discard, Whisk in the Parmesan.
In a bowl, whisk the egg yolk, then whisk
While the sauce is
Put into the
© 1998 Alastair Little. All rights reserved.