Vietnamese · Dessert

Braised Mushroom Tart

This Vietnamese Tart leans on lemongrass and chilli to do the heavy lifting. We braise the Mushroom for real depth, then bring it together in one pan.

4.9 from 2,350 cooks

Prep20 min

Cook60 min

Serves4

LevelMedium

Members' recipe

Ingredients

600gmixed mushrooms
3 tbspolive oil
to tasteblack pepper
3 clovesgarlic
2 tsprice noodles

Method

Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Vietnamese Members

Vietnamese

Charred Prawn Soup

A bright take on Prawn Soup, built on lemongrass and chilli and finished the way we like it....

55 min · Easy

Light Prawn Bowl with fish sauce and lime

Vietnamese Members

Vietnamese

Light Prawn Bowl with fish sauce and lime

Weeknight-friendly Prawn Bowl with the fish sauce and lime we come back to again and again. Big...

55 min · Easy

Vietnamese Members

Vietnamese

Tofu Pudding in herb and peanut

Our tested Grilled Tofu Pudding: herbal, generous, and balanced with herb and peanut. Serves 2...

30 min · Easy

Vietnamese Members

Vietnamese

Tofu Plate in lemongrass and chilli

Our tested Smoked Tofu Plate: light, generous, and balanced with lemongrass and chilli. Serves...

1 hr 50 min · Medium