Photo: Andrew Ridley
Mushroom & olive tatins
11 ingredients
20 min + 20 min
Serves 2
openrecipes
This is a versatile dish, starter, main, picnic or snack. It's smart enough for entertaining and easy enough for everyday
Estimated Nutrition (whole recipe, rough)
336
Calories
6g
Protein
34g
Fat
7g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x 250g packs Portabellini mushroom , stalks removed
- 2 tbsp olive oil
- 1 tbsp thyme
- 1 sheet puff pastry , from a 425g pack
- 2 tbsp pine nuts
- 6 kalamata or green olives , chopped
- 2 heaped tbsp vegetarian tapenade
- 2 tsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- few toasted pine nut and chopped olives
- handful rocket leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes