Tarte amazing mushrooms

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  • Puff pastry vegan ready to roll: 1 packaging
  • Mushrooms Paris: 1 packaging
  • Soy milk without sugar 1/2 litre
  • Flour: 1 tablespoon
  • Vegan margarine: 1 tablespoon
  • Salt: taste.
  • Black pepper: taste.
  • Garlic powder: taste.
  • Chopped parsley/parsley or chives: taste.


Béchamel sauce

Melt the butter in a saucepan, and when it is melted, remove from heat, add the flour and stir until it becomes a pope.

Add a little milk, stir again until there are no lumps, and again put in the fire. Go together in the milk gradually, as you will thicken.

You can use a whisk of sticks to the whole process and hold the soft heat. You don't have to mess all the time, but you may want to go by checking that does not grab and which does not create a crisp crust on the bottom.

When you are with the texture right, add a little cream and stir (through package, less, or even an entire package, depending on your taste). Season with salt and pepper.

Mushrooms, Wash and cut the mushrooms to pieces. Sauté the mushrooms in a little olive oil and let them lose water. In the end, season with salt, black pepper and garlic powder. Add the mushrooms to the béchamel and get involved. Roll out the puff pastry on a way of the pie, if possible background removable, packing the edges as in the image and making holes with a fork in the base. Bake in the oven to 180 C until slightly golden (5 to 10 mn). At that time, put the filling of the béchamel and mushrooms in the center of the pie and etch.

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