100ml butter
1 kg wild mushrooms
½ kg button mushrooms (sliced)
8 shallots (fine diced)
2 cloves garlic (crushed)
½ bunch thyme (picked)
6 eggs
500 ml double cream
1 Clean and sauté the mushrooms.
2 Sweat down the shallots & garlic in the butter until soft.
3 Add the mushrooms and thyme.
4 Boil the cream and whisk on to eggs.
5 Add to the mushrooms and cook out like an Anglaise.
6 Armed savory tart case.