4 large (175g) flat or portobello mushrooms
6 large oyster mushrooms or 150g pack mixed mushrooms
50g Shimeji mushrooms (if not in mixed pack), trimmed
Extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
2 sheets butter puff pastry
140g brie or camembert, thinly sliced
2 tsp lemon thyme leaves, finely chopped
+ extra sprigs to garnish
2 tbsp chopped chives
1 egg yolk, lightly beaten
1. Preheat oven to 220ºC (200ºC fan-forced).
2. Place the flat mushrooms on a baking tray. Brush generously with olive oil, season and bake for 8 minutes. Add oyster mushrooms or other mushrooms, sliced if large, and bake for another 2 minutes. Remove.
3. Place pastry sheets on two baking trays lined with baking paper. Fold the pastry 2cm in on all sides to make a border. Prick all over inside the border. Place in oven for 4 minutes. Remove and place cheese all over the centre. Sprinkle over herbs. Arrange mushrooms decoratively on top. Brush exposed pastry with beaten egg yolk and return to oven for 20 minutes or until puffed up and golden.
4. Remove to a board, cut into slices and garnish with extra lemon thyme sprigs and serve immediately.
Lyndey’s note: You can buy pasta packs of mixed mushrooms, which include varieties like King Brown (slice in half lengthways), oyster and shimeiji.