Fresh picked, and baked in a tart
- Prep time
30 minutes - Cooking time
30 minutes - 4 portions
- 8 slices of La Récolte de St-Méthode Oat Homestyle Bread
- 15 ml (1 tbsp.) olive oil
Pan-fried mushrooms
- 30 ml (2 tbsp.) olive oil
- 500 ml (2 cups) mushrooms
- 1 garlic clove, finely chopped
- Ground salt and pepper
Egg mixture
- 2 green onions, minced
- 5 eggs
- 45 ml (3 tbsp.) ricotta
- 15 ml (1 tbsp.) Dijon mustard
- Ground salt and pepper
Preheat the oven to 190o C (375o F).
Lightly daub the inside of a large muffin pan with olive oil.
Using a rolling pin, flatten the slices of bread and cut each one in half, lengthwise. Place two strips of bread into each cup in the tin, and press firmly to make sure they are properly moulded. Set aside.
In a large pan, heat the oil over high heat and brown the mushrooms, leaving them untouched for the first 3 minutes of cooking. Stir and continue cooking for another 3 minutes. Add the garlic and remove from heat. Season to taste. Drain and set aside.
In a bowl, combine all ingredients for the egg mixture.
Equally distribute the mushrooms into the bottom of the moulds, and top with the egg mixture. Cook in the oven for 20 minutes.
Can be served immediately or eaten cold.
