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Brown butter mushroom tartlet with bacon jam
Fruit and vegetables
2
shallots
, thinly sliced
3
garlic
cloves, thinly sliced
½
chilli
, seeds removed and finely chopped
50g/1¾oz beech
mushrooms
50g/1¾oz enoki
mushrooms
30 baby
oyster mushrooms
100g/3½oz king
oyster mushrooms
, roughly chopped
100g/3½oz baby button
mushrooms
, roughly chopped
100g/3½oz
chestnut mushrooms
, roughly chopped
100g/3½oz
shiitake mushrooms
, roughly chopped
100g/3½oz
oyster mushrooms
, roughly chopped
3 springs
thyme
2
garlic
cloves, finely sliced
Cooking ingredients
1 tbsp
vegetable oil
75g/2½oz dark
brown sugar
3 tbsp apple cider
vinegar
3 tbsp
honey
100ml/3½fl oz
white wine vinegar
3 tbsp
caster sugar
1 tsp
salt
pinch freshly ground
black pepper
pinch of
salt
Dairy, eggs and chilled
100g/3½oz salted
butter
1 free-range
egg
320g pack ready-rolled all-butter
puff pastry
(about 35x23cm/14x9in)
Meat, fish and poultry
200g/7oz smoked
bacon
, sliced into small strips
Other
30g/1oz cordyceps
Back to recipe
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