Extra Porcini Mushroom Tartlet. Refined Plantin Recipe.

Convives

Préparation (min.)

Cuisson (min.)

Ingrédients

1 roll of shortcrust pastry
Rehydration of porcini mushrooms
40 g of extra porcini mushrooms Plantin
40 cl of water
Cream mixture
25 cl of whole milk
25 cl of liquid cream
2 egg yolks
A pinch of grated nutmeg
Sautéed porcini mushrooms
2 shallots
The other half of the rehydrated porcini mushrooms
1 clove of garlic
3 sprigs of fresh parsley

A Fall Starter with Porcini, Intensely Fragrant

The porcini, king of the forests, makes its way into a gourmet and refined recipe that highlights its unique aroma. In this porcini tartlet, the extra Plantin porcini are presented in two preparations: a creamy filling with woody notes and a golden parsley garnish for finishing. The balance between crispiness, creaminess, and aromatic intensity creates an elegant mushroom starter, perfect for a seasonal table.

Rehydrating dried porcini allows for the full depth of their aroma to be restored, while providing a soft and generous texture. This work on the product reveals the difference between fresh and dried porcini: the former seduce with their immediate flesh, while the latter concentrate the flavors more. In this porcini recipe, sautéing the mushrooms balances the sweetness of the cream and highlights the finesse of this forest mushroom tartlet with a gastronomic spirit.

Cuisinez cette recette avec les produits Plantin

Dried extra porcini - 125 g

€25.00

(1 review)

Dried extra porcini - 500 g

€72.00

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Dried extra porcini - 25g

€9.00

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Préparation

Rehydrate the Porcini Mushrooms

Pour boiling water over the dried porcini mushrooms and let them steep for about 2 hours covered. Carefully strain the liquid using a fine sieve or coffee filter, then reduce it until you have a concentrated juice. Coarsely chop the rehydrated porcini mushrooms.

Prepare the Tartlet Bases

Line the molds with shortcrust pastry. Bake the bases blind for 10 minutes at 180 °C, then let them cool.

Make the Sautéed Porcini

Chop the shallots. Mince the garlic and parsley separately. In a pan, sauté the shallots in a bit of fat. Add the chopped porcini and sauté until lightly colored. Reserve half of this mixture, then add the garlic, parsley, and reduced porcini juice to the rest.

Prepare the Creamy Mixture

Add the milk and cream to the pan with the other half of the porcini. Bring to a boil once, then blend the mixture finely. Incorporate the egg yolks and blend again to achieve a smooth mixture.

Bake the Tartlets

Pour the creamy porcini mixture into the tartlet bases. Bake for 8 minutes at 160 °C, until the filling is set but still creamy.

Finishing and Plating

Place the reserved sautéed porcini on top of each tartlet. Serve hot, accompanied by a seasonal salad for freshness and balance.

Astuce(s) du Chef Plantin

To enhance the flavor of the porcini mushrooms, add a light drizzle of walnut oil just before serving. This final touch elevates the woody aromas and provides a lovely finish on the palate.

Pour aller plus loin

How to Rehydrate Dried Porcini Mushrooms?

Dried porcini mushrooms should be placed in warm water for about 20 to 30 minutes. This will restore their texture and aroma. The soaking water can be strained and used to flavor the dish.

Can Porcini Be Replaced in the Recipe?

Yes, it is possible to use other mushrooms such as chanterelles, oyster mushrooms, or button mushrooms. However, porcini mushrooms remain the most flavorful.

How to Properly Cook Mushrooms in a Pan?

Mushrooms should be seared over high heat in a hot pan to eliminate the water they contain and concentrate their flavors.

Can Tarts Be Prepared in Advance?

Yes, it is possible to prepare the tart shells and filling in advance. Then, simply assemble and warm them slightly in the oven before serving.

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