Mushroom Tart with Béchamel

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.