175 g (6 oz) shortcrust pastry
8 oz (225 g) button mushrooms, wiped and thinly sliced
2 tbsp (25 g) 1 oz butter
1 egg, plus 1 egg yolk
2/3 cup (150 ml) 1/4 pt fresh single cream
2.5 ml (1/2 tsp) dried basil, or 1 tsp (5 ml) chopped fresh basil
salt and freshly ground pepper
8 oz (225 g) button mushrooms, wiped and thinly sliced
2 tbsp (25 g) 1 oz butter
1 egg, plus 1 egg yolk
2/3 cup (150 ml) 1/4 pt fresh single cream
2.5 ml (1/2 tsp) dried basil, or 1 tsp (5 ml) chopped fresh basil
salt and freshly ground pepper
method
1. Roll out the pastry and use to line a 21.5 cm (8 1/2 inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 20 minutes until set.
2. Saute the mushrooms gently in the butter for 5 minutes. Drain and place in the flan case.
3. Beat together the egg and yolk, add the fresh cream, basil and seasoning and pour over the mushrooms.
4. Bake at 190°C (375°F) mark 5 for about 35 minutes, until just set.
2. Saute the mushrooms gently in the butter for 5 minutes. Drain and place in the flan case.
3. Beat together the egg and yolk, add the fresh cream, basil and seasoning and pour over the mushrooms.
4. Bake at 190°C (375°F) mark 5 for about 35 minutes, until just set.
serving amount
serves 4-6
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