In the Stephens household mushrooms are a staple. Any kind of mushroom. For us the scene in J.R.R. Tolkien’s epic novel, The Lord of the Rings, in which Merry and Pippin are involved in adding stolen mushrooms to their pilfered, edible booty, is one with which we can empathize. Mushrooms are treasure, glorious, edible treasure. We love them so much I came up with a series of mushroom tart variations inspired from some medieval recipes, and of course depending on my mood and what was in the kitchen at the time (I rarely shop for ingredients, always cooking from my larder.)

Portobello Mushroom Tart

The robust and rich flavour of Portobello mushrooms combines well with sharp, old cheddar in this hearty tart. Served cold with a green salad in summer or hot with roasted vegetables in winter, it is a delicious meal any time of year, and a perfect addition to any vegetarian diet.

4 Portobello mushrooms
Pastry pie shell
1 tablespoon finely minced winter savoury
Salt and pepper to taste
2 cups grated old cheddar

Preheat oven to 350˚F. Clean mushrooms, pat dry; trim ends and break off stems. Set aside. Roll out pastry and lay into a 9”, deep pie plate. Dock well. Arrange mushroom caps and stems in the shell, sprinkle with savoury and seasonings. Evenly distribute grated cheddar over the top. Draw up the edges of the pastry and pinch overlapping sections together. Bake for 40 minutes. Remove from oven and allow to cool on rack about 10 minutes. May be served hot or cold.

Serves 6.

Nutrition Facts
Calories 510
Calories from Fat 313
Total Fat 34.7g 53% Daily Value
Saturated Fat 12.1g 61% Daily Value
Cholesterol 81mg 27% Daily Value
Sodium 449mg 19% Daily Value
Total Carbohydrate 33g 11% Daily Value
Dietary Fibre 1.2g 5% Daily Value
Protein 16.3g