So, rather than being a mushroom tart per se, this is simply a mushroom, cooked like a potato galette, except with far less oil. It really helps to use a non-stick pan over medium low heat to cook the galette. And to cook it really only requires a bit of patience. Finished with a bit of salt, pepper, unfiltered olive oil, and oregano, the dish is beautiful simplicity. I truly believe this would be even better with a drizzle of truffle oil.
|For mushroom lovers.|