Weeknight-friendly Mushroom Tart with the black pepper we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the black pepper 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.
Add the mixed mushrooms and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the yellow mustard and the rest of the black pepper flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
Our tested Baked Cod Cookies: loaded, generous, and balanced with buttermilk and herb. Serves 6...
American Comfort
Members
This American Comfort Ramen leans on brown sugar and bourbon to do the heavy lifting. We char...
American Comfort
Members
Our tested Roasted Black Bean Bowl: loaded, generous, and balanced with smoked paprika. Serves...
American Comfort A skillet take on Turkey Fritters, built on brown sugar and bourbon and finished the way we...