Recipe Directions

1. Put all the crust ingredients in a food processor till mixed (and smooth).

2. Press into Tart cases so you have a thin crust.

Optional: Dehydrate for 2 hours in cases then when they are firm, remove them from the cases and dehydrate for a further 6 hours.

3. For the filling, marinate chopped mushrooms in lemon juice.

4. While the mushrooms are marinating, blend all the other filling ingredients in blender until smooth.

5. In a large bowl, mix together mushrooms and filling mixture together.

6. Pour mixture into the bases.

Optional: Dehydrate for a further 24 hours.

Ajchanter's Thoughts

By ajchanter

Really yummy!

Even my Grandfather liked it and that's saying something! ;)

I changed it from Russell James’s recipe to what i had in the kitchen at that moment.

I didn't dehydrate mine because I didn't have a dehydrator then.

I'm sure it would taste even better in they go in for a bit!

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