Diego Alary shares his easy, quick and seasonal recipe to make with mushrooms
The chef and former emblematic candidate for Top Chef shared a gourmet and perfect recipe for fall on his social networks: a mushroom tarte tatin. Easy and quick to prepare, it will delight young and old for sure.
Since the start of the school year, mushrooms have been numerous on the stalls of markets and supermarkets. It is also not uncommon to find them in the forest, at the bend of a path. The perfect opportunity to cook them and turn them into tasty recipes. Velouté, quiche, gratin, pan-fried or even cocotte eggs… Mushrooms lend themselves to many preparations. And it is not the chef Diego Alary who will affirm the opposite. On his social networks, the chef regularly shares his seasonal creations, each one more enticing than the next. ” Mushrooms, I love them, I try to cook them in all their forms “explains the young man in his latest video. If mushrooms feature in many of his recipes, this time they are honored in his last dish: a tasty savory tarte tatin. Easy to reproduce at home with the mushrooms you find (button mushrooms for an economical version or ceps, chanterelles, trumpets of death for a more original version), it only requires 5 ingredients.
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Diego Alary’s mushroom tart tatin
Ingredients :
Mixed mushrooms (button mushrooms, porcini mushrooms, oyster mushrooms and black trumpets, chanterelles, shiitake mushrooms, etc.)
1 shortcrust pastry
2 shallots
1 nice piece of butter
1 tablespoon of honey
A few sprigs of thyme
Salt
The preparation :
In a large skillet, start by adding butter. Melt it before adding the largest mushrooms first (button mushrooms, shiitake mushrooms and oyster mushrooms for example).
Add a pinch of salt and fry everything for 10 minutes until it has reduced well and the water from the vegetation has evaporated.
Then add the smaller mushrooms and continue cooking. Once everything is well cooked, set aside.
Get a large skillet that goes in the oven, or failing that, a pie pan. Place the honey and a few sprigs of thyme in the bottom. Place the previously cooked mushrooms and two chopped shallots on top.
Cover with shortcrust pastry and prick it with a knife.
Then bake at 190°C for 40 minutes. The pie is cooked when the pastry is golden brown.
Using a plate or board, turn the tarte tatin over before serving.
