| 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.
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