Jane Grigson, in her excellent book
To make the pastry, rub the butter into the flour, then add the salt and egg. Gently knead into a ball, sprinkle with flour and roll out. Spread half the cream over it, knead and roll out again. Add the remaining cream, knead and roll out, then roll into a ball. Leave in the refrigerator for an hour, then use pastry to line a flan tin with a removable base and bake blind for about 10 minutes in a 200˚C (400˚F, Mark 6) oven.
Meanwhile make the sauce Mornay. Melt butter and fry the vegetables in it until lightly browned; add seasoning and flour. Cook gently for 5 minutes, then add in the hot milk. Simmer for half an hour until the sauce is reduced to a rather thicker consistency than normal for a pouring sauce. Strain into a clean bowl, then add cream.
To prepare the mushrooms, cook them in the butter, lemon juice, sherry, salt, pepper, paprika and garlic for 8 minutes, covered. Remove mushrooms with a perforated spoon and add to the sauce Mornay. Pour into the baked flan case and place in a 230˚C (450˚F, Mark 8) oven for 12 minutes. Keep an eye on it to make sure it does not burn.
This is a superb dish that will reward all the efforts of preparation.
© 1986 All rights reserved. Published by Macmillan.