Rustic mushroom tart
Serves 4 | Preparation time: 45 minutes
Melt the butter on a frying pan.
Add chopped rosemary and mushrooms. Season it with salt and pepper.
Fry for about 3 minutes, then add chopped parsley.
Then place it on the whole-grain dough, that you’ve already baked
Add walnut and garlic in shells.
Mix the sour cream with eggs, add a pinch of salt.
Pour the mix to mushrooms.
Bake in the oven preheated to 180 degrees (Celsius) for about 15 minutes.
Pie dough from whole-grain flour
350 g of fresh mushrooms
1 medium onion
1 garlic head
200 ml of sour cream
2 eggs
50 g of butter
40 g of walnut
2 branches of rosemary
Pinch of salt
Pinch of pepper
Bunch of parsley
SERVE WITH GRIMBERGEN DOUBLE AMBREE
The dark-coloured ale with the bittersweet flavours of caramel and dried plums works wonders with the earthy and hearty flavours of the beetroot salad.
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