Mushroom Tatin
Mushroom Tatin
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- A pinch of salt
- 1/3 cup (75 ml) cold unsalted butter, diced
- 1/4 cup (60 ml) sour cream or plain yogurt
- 1 lb (454g) mixed mushrooms of your choice (chanterelles, shiitake, pieds de mouton, oyster, etc.).
- 1/2 lb (227g) white button mushrooms, quartered
- 6 tablespoons (90 ml) butter
- 2 onions, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon (15 ml) flour
- 1 cup (250 ml) chicken broth
- Crème fraîche to taste
- Salt and pepper
Instructions
- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the sour cream and pulse again until the dough just begins to form. Add water if needed. Remove the dough from the food processor and form into a disk with your hands. Cover the dough in plastic wrap and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Mushroom Tatin