Everything they made in their home was homemade, I mean everything. You know when the soya sauce in someone's cupboard is homemade they are hardcore food enthusiasts. The meals were the best I have ever eaten and my favourite was the dish containing the elusive Songnisan mushroom, also known as the pine mushroom. My host harvested them on the side of Songnisan Mountain earlier that day. They are very difficult to find and sell for $700 per kilo!!! I have no idea what the dish was called or what was in it but I remember the mushrooms, so tasty.
So that's my favourite mushroom story, that's appropriate for this site anyway. You'll be pleased to know that the mushrooms I will be using are much cheaper, plain old white mushrooms, although you could mix it up with any mushrooms you prefer. This appetizer is easy to make, can be prepped ahead of time and bakes in the oven allowing you to drink a glass of wine while sitting on the couch. This is one of my most requested recipes, I hope you enjoy.
1 puff pastry
1 container of mushrooms quartered
2-3 cloves of garlic crushed
1 small red chilli diced*
1 cup shredded mozzarella cheese
½ cup of finely grated parmesan
handful of torn basil
few tbsp olive oil
Salt (I like to use course sea salt) and pepper
Set your oven to 350 and heat up a fry pan on medium to high heat. Add a few tbsp of olive oil to the pan and when it is hot add your mushrooms. Meanwhile roll out puff pastry with a rolling pin until it is quite thin. Use flour so it doesn’t stick. Line a cookie sheet with parchment paper and transfer the pastry onto it. Poke the pastry with a fork here and there. Brown the mushrooms and add some pepper while they are frying. When they are somewhat brown, remove them from the heat. Put about 2 tbsp of olive oil on the pastry and spread. Sprinkle with salt, garlic, and chilli. Then evenly spread the mozza, then the mushrooms and on top the parm. Throw it into the oven for 20 min. After removing from the oven, sprinkle the basil and if you have a nice olive oil, pour a little over your tart. Cut and serve hot.
*You could use chilli flakes if you can't get a nice fresh one.