Starters and soups
- Serves: 6
- Preparation time: 1 hour and 15 minutes
- Cooking time: 1 hour
As soon as the weather turns warn and damp in the summer, chanterelles emerge on mossy ground in deciduous woods. Look out for them in farmers' markets and good greengrocers. Alternatively use button mushrooms.
If serving as a starter, accompany with a leafy, green salad.
- 225g/8oz shortcrust pastry
- 3 tablespoons rapeseed oil
- 4 slices trimmed back bacon, diced
- 1 onion, finely diced
- 250g/9oz chanterelles, trimmed and wiped
- salt and freshly ground black pepper
- 1 medium egg
- 1 medium egg yolk
- 200ml/7fl oz double cream
- 20g/ ¾ oz finely grated Wensleydale cheese
- Preheat the oven to fan 180C/gas 5
- Roll out the pastry on a lightly floured surface and use to line a 23cm/9in diameter tart case. Prick the base, line with greaseproof paper and fill with baking beans. Chill for 30 minutes
- Bake the pastry case for 15 minutes. Once cool enough to handle, remove the beans and paper
- Set a frying pan over a medium heat. Add the oil and, once hot, fry the diced bacon briskly for 5 minutes or until lightly coloured, then add the onion and reduce the heat.
- Fry for 10 minutes or until soft. Roughly rip the mushrooms and stir into the onion.
- Increase the heat slightly and cook briskly for 5 minutes or until the mushrooms are lightly cooked and any excess liquid has evaporated. Remove from the heat and season to taste.
- Beat together the eggs and cream. Mix in the fried mushrooms and adjust the seasoning to taste
- Tip into the pastry case, sprinkle with the cheese and immediately return the oven
- Bake for 30 minutes or until golden and slightly risen
- Serve hot, warm or cold