| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | English | Alive &, Cooking | 4 | servings |
INGREDIENTS
| 100 | g | Dried porcini mushrooms; broken into pieces |
| 25 | g | Butter |
| 225 | g | Shortcrust pastry |
| 175 | g | Ripe brie |
| 175 | ml | Single cream |
| 3 | Eggs | |
| 1 | Egg yolk | |
| 1 | ts | English mustard |
| Salt and pepper |
INSTRUCTIONS
Preheat the oven to 190C/375F/gas 5. Soak the porcini in a little boiling water for 20 minutes. Drain well, then saut. lightly in butter. Line a flan ring with the pastry and bake blind for 15 minutes. Remove the baking beans and paper and bake for a further 5 minutes or until the case is lightly golden brown. Blend all the remaining ingredients in a food processor and pour into the pastry case. Add the mushrooms and bake in the oven for 15 minutes or until golden brown and just firm. Serve hot or cold. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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