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For a slightly more elegant plating, the mushrooms tart is also nice in individual little shapes, with simply the dough and the veggies on top. And served with a little kabocha purée in a Parmegiano millefeuilles.
The dough of the tart is again using a base of chesnut flour. For the kabocha purée I just washed and grilled under cover kabocha cut in pieces (with the skin), then mashed them with a fork. I then cut slices of vintage parmegiano and make layers of kabocha purée and parmegiano.
Again mushrooms on the menu and sure more to come! I simply love them all! This time a big combo of shiitake, white shimeji, maitake, mushrooms, eringi slightly sautéed, then mix with tofu and eggs and set in a chesnut flour dough. Topped with a bit of grilled bacon if you like. A delicious tart with sweetness and crispiness of the chestnut dough that perfectly contrasts with the filling!
With autumn slowly making its way, and a typhoon winds rattling outside, mushrooms start to be a must of the season. Not that there are so many wild mushroom on the markets in Japan, but still autumn is for me a great season to enjoy mushrooms. After my 100% Japanese dish with mushrooms 2 weeks ago, now it’s a more international recipe, yet as simple. First replace the Japanese rice by quinoa. Second mix different types of mushrooms: shimeji, maitake and nameko, and instead of adding soy sauce just add salt once grilled.
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