Wild Mushroom Tart

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

This recipe was stolen from Simon Hopkinson at Bibendum, who does an extraordinary version using fresh ceps only.


  • 450g/1 lb assorted wild mushrooms, such as chanterelles, horns of plenty, hedgehog mushrooms and ceps


Mise en Place

First prepare the mushrooms: detach the stalks if necessary, and cut off and discard the earthy ends. Wipe the caps with a damp cloth, but do not wash or immerse in water - which they absorb like sponges. Peel the stalks, but not the caps. If very large, slice into pieces.

Make the garlic butter, cut the butter into small pieces. Peel, crush and finely chop the g