Miso Mushroom & Shallot Tart

Featuring Shared Cultures Morel Mushroom Miso

Ingredients

• 1 roll store-bought frozen puff pastry
• 3-4 small shallots, sliced
• 2 cup fresh mushrooms, sliced
• 2 tbsp EVOO
• 1 tbsp butter
• 1 tbsp Shared Cultures Morel Mushroom Miso
• Grated parmesan cheese, as needed
• Fresh herbs, for garnish
• Salt and pepper

Egg wash:

• 1 egg
• 1 tsp water

Method

1. Defrost puff pastry for at least 45 mins or until it reaches room temp. 
2. Preheat oven to 375 deg F.
3. In a pan, add evoo.
4. Add shallots, mushrooms, and salt. Cook for a few minutes until softened.
5. In a bowl, mix together butter and morel miso paste.
6. Add miso butter mixture to pan and stir together.
7. Remove mushroom mixture from pan and set aside.
8. Line baking sheet with parchment paper.
9. Portion out the mushroom mixture into 4-6 portions.
10. Add puff pastry over mixture.
11. Press fork to crimp edges.
12. Prick a few holes at the top of puff pastry to vent.
13. In a small bowl, beat together egg and water. Brush egg wash onto the top of the puff pastry.
14. Bake for 20 minutes until golden brown.
15. Flip pastry and serve with a sprinkle of cheese, salt (if desired), and fresh herbs. Enjoy hot.