100 g Dried porcini mushrooms;
-broken into pieces
25 g Butter
225 g Shortcrust pastry
175 g Ripe brie
175 ml Single cream
3 Eggs
1 Egg yolk
1 ts English mustard
Salt and pepper
Preheat the oven to 190C/375F/gas 5.
Soak the porcini in a little boiling water for 20 minutes. Drain
well, then saut lightly in butter.
Line a flan ring with the pastry and bake blind for 15 minutes.
Remove the baking beans and paper and bake for a further 5 minutes or
until the case is lightly golden brown.
Blend all the remaining ingredients in a food processor and pour into
the pastry case. Add the mushrooms and bake in the oven for 15
minutes or until golden brown and just firm. Serve hot or cold.
Yields
4 servings
