Wild Mushroom Tart Tatin

• 1 sheet of puff pastry
• 4 red onions, finely sliced
• 250ml red wine vinegar
• 100g butter
• 250g dark brown sugar
• 10g thyme, picked and chopped
• salt and pepper
• 100g exotic dried mushrooms (pre soaked in cold water for a few minutes)
• 100g standard mushroom mix (pre soaked in cold water for a few minutes)

Place the red onions in a pan add the vinegar, sugar and ½ the butter cook out until reduced and sticky then add the thyme and remove from the heat and cool down

Fry mushrooms in the butter until golden

Mix the mushroom and red onion mix together and leave to infuse best overnight

Cut the puff pastry to your moulds fill mould with mushroom mix and top with the pastry, prick the pastry and then bake at 170oc for 20 minutes

Once cooked remove from the oven leave to set for 2 to 3 minutes and then turn

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