Mushroom Tarte Tatin
May 7, 2012
Mushrooms make such a wholesome meal. I love the earthy flavor and meaty, juicy texture of large mushrooms. Add to the mushrooms the nuttiness and crunch of pine nuts and the creamy zing of feta and this dish is a rich, lovely creation to share with friends or family. It calls for a lovely glass of red wine to accompany it.
The recipe is one I have adapted from Glenn Reid’s recipe of Field Mushroom Tarte Tatin with Cress Salad from Delicious Magazine (2005). I have made this recipe countless times and every time I serve it up to friends it gets rave reviews.
This post is linked to Veggie Mama’s Meatless Monday. Head over there for some more delicious vegetarian creations.
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